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Full Online Book HomeLearning KitchenAsian - Pork - Thai Pork Stir-fry
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Asian - Pork -  Thai Pork Stir-fry Post by :mtaylor Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1501

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Asian - Pork - Thai Pork Stir-fry

1 tablespoon dark sesame oil
1 (3/4 to 1 pound) pork tenderloin, cut into thin strips
1 1/2 teaspoons minced garlic
1 1/2 teaspoons fresh minced ginger
8 ounces snow peas, about 2 1/2 cups
1 red bell pepper, cut in thin strips
1/4 cup soy sauce
3 tablespoons jalapeno pepper jelly
3 cups hot cooked rice or noodles
3 tablespoons sliced green onions
3 tablespoons chopped peanuts or cashews

Heat oil in large nonstick skillet over medium-high heat. Add pork, garlic and ginger; stir-fry 1 minute. Add snow peas and bell pepper; stir-fry 3 minutes or until pork is no longer pink. Add soy sauce and jelly; stir-fry 2 minutes or until sauce thickens. Serve over rice or noodles; sprinkle with green onions and nuts.
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Asian - Pork -  Thai Tenderloins Asian - Pork - Thai Tenderloins

Asian - Pork -  Thai Tenderloins
2 pork tenderloins 1 tsp hot pepper sauce 1/4 cup orange juice grated rind of 1 orange 1/4 cup chopped cilantro 2 cloves garlic, minced 3 tbsp brown sugar 2 tbsp each: soy sauce, peanut butter 2 tsp grated ginger root 1/2 cup chicken broth Place pork tenderloins in a plastic bag set in a bowl. Combine remaining ingredients except chicken broth. Spoon over pork; close bag. Marinate 4 to 24 hours in refrigerator. Remove pork from bag, reserving marinade. Place tenderloins on foil lined baking dish or cookie sheet. Roast at 375 F for 30 to 35 minutes. Meanwhile,

Asian - Pork -  Thai Pork Salad Asian - Pork - Thai Pork Salad

Asian - Pork -  Thai Pork Salad
1 pound lean boneless pork chops Vegetable cooking spray 1/2 cup chopped fresh cilantro 1/4 cup chopped fresh mint leaves 3 green onions, finely chopped 1 teaspoon minced fresh ginger 1/2 teaspoon ground red pepper 1/2 cup fresh lime juice 1 tablespoon fish sauce 1 teaspoon sesame oil 1/4 cup rice wine vinegar 2 tablespoons lite soy sauce 1 tablespoon olive oil 1 (16-ounce) package broccoli slaw mix 1 large cucumber, peeled and sliced Hot cooked basmati rice (optional) Garnish: fresh cilantro sprigs Process pork in a food processor until coarsely chopped. Saute pork in a large skillet coated with cooking