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Title: Five-Spice Pork Medallions Categories: Pork Yield: 1 Servings 4 c Hot cooked rice; if desired 1 c Chicken broth 2 tb Soy sauce 1/2 ts Five-spice powder; (up to -3/4) 1/2 ts Grated ginger root 1 Garlic clove; minced 3/4 lb Pork tenderloin; cut -crosswise into 1/2-inch -slices 1 tb Cornstarch 1 tb Oil 1 c Fresh pea pods; trimmed 1 Red bell pepper; cut into -1/4-inch strips 1 cn (14-oz.) baby corn nuggets; -drained Cook rice as directed on package. Keep warm. In medium bowl, combine broth. soy sauce, five-spice powder, ginger root and garlic; mix well. Add pork slices. Cover; refrigerate at least 1/2 hour or up to 6 hours. When ready to prepare, drain pork, reserving marinade. Add cornstarch to marinade; blend well. Set aside. Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook and stir 2 to3 minutes or until no longer pink. Add pea pods. bell pepper and corn nuggets; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add cornstarch mixture; cook until thickened and bubbly, stirring constantly. Serve over rice. Posted to recipelu-digest Volume 01 Number 331 by James and Susan Kirkland |