Vietnamese Caramel Pork Stir Fry
User Reviews
5
2 reviews
Excellent
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Total Time
25 mins
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Servings
4 appropriately, 2 obnoxiously
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Course
Main Course
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Cuisine
Asian
Vietnamese Caramel Pork Stir Fry
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 pork tenderloin 1 pound, cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons sesame oil toasted
- 1 onion diced, sweet
- 2 teaspoons ginger grated fresh
- 4 garlic minced, cloves
- 1 cup chicken stock low-sodium
- 1/4 cup brown sugar loosely packed
- 1 tablespoon soy sauce low-sodium
- 2 teaspoons cornstarch
- 2 teaspoons rice vinegar
- 1/2 teaspoon red pepper flakes crushed
- 1/2 red pepper thinly sliced
- 1/2 Napa cabbage sliced, head
- 1/4 cup peanuts chopped, roasted
- 1/2 cup cilantro freshly torn
- 1 lime cut into wedges
- 2 cups brown jasmine rice for serving, cooked
Instructions
- Heat a large wok or skillet over high heat. Season the pork with the salt and pepper. Add the oil to the skillet and once it’s hot, add the pork. Cook until seared and golden brown on all sides, about 6 to 8 minutes. Remove the pork from the wok and place it aside in a bowl. Add the onion, ginger and garlic to the skillet, stirring to toss. Cook until slightly softened, about 5 minutes, stirring occasionally.
- In a bowl, whisk together the chicken stock, sugar, soy sauce, cornstarch, vinegar and pepper flakes. Pour it into the skillet and bring it to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Add the pork and red pepper into the wok, tossing to coat and cook for another 2 minutes.
- Serve immediately over brown jasmine rice. Top with the cabbage, peanuts, cilantro and a spritz of lime.
Notes
- [slightly adapted from cooking light]
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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