- Craving something spicy, salty, sweet, savory and sour
- Watching your weight
- Short on time
- Not getting enough veggies
- A person who feasts with their eyes
- Interested in covering all the bases at once
You’re a rock’n roll fan who prefers a jazz-infused mood while cooking, then Bachman Turner Overdrive’s tune “Lookin' Out For No.1” will definitely suit your tastes. Randy Bachman apparently came up with this fantastic song after becoming friends with a jazz artist in Toronto who taught him some jazz chords. It's brilliant!
It's a cooking experience filled with good food and a mood that'll keep you looking after number one…and that’s you!
Pork and Peanut Stir-Fry
1 pork tenderloin (12 oz), trimmed, cut into thin strips
4 tbsp reduced-sodium soy sauce, divided
2 tbsp honey, divided
2 tsp rice vinegar, divided
2 cloves garlic, minced, divided
1 tsp cornstarch
1/4 tsp dried crushed red pepper flakes
2 tsp canola oil
1 large carrot, cut into 1-inch long matchsticks
1/2 lb green beans, trimmed and cut into 1-inch lengths
1 large red bell pepper, seeded and cut into strips
1 tbsp grated fresh ginger
1/4 cup chopped green onions
1/4 cup chopped lightly salted dry-roasted peanuts
In a large bowl, mix pork, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp vinegar and half the garlic. Set aside.
In a small bowl whisk together, remaining soy sauce, remaining honey, remaining vinegar, cornstarch and red pepper flakes. Set aside.
In a non-stick wok, heat oil over high heat. Add pork. Cook and stir for 1 minute. Transfer pork to a dish and set aside. Add carrots and green beans to wok plus 1 tbsp of water. Cover wok with lid (or baking pan if you don't have a lid) and let the vegetable steam for 2 minutes, or until water is almost all evaporated.
Add red peppers, ginger and remaining garlic to wok. Cook at stir for 1 minute. Return cooked pork, and soy sauce-honey mixture to wok. Cook and stir until sauce thickens. Lightly season with salt and pepper.
Transfer stir-fry to a serving dish and garnish with green onions and chopped peanuts. Serve over cooked rice.
Volume: Makes 4 Servings
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The Kitchen Roadie