By Linda Gassenheimer, Tribune News Service
I love the light, savory sauces used in Vietnamese-style stir-fries. They’re a refreshing change from the heavier, thicker sauces often found in other versions.
For this quick meal, I use thinly sliced pork tenderloin and delicate dried rice noodles. The noodles and broccoli are briefly cooked together in boiling water for just three minutes, then tossed into the stir-fry, where they absorb the fragrant sauce and come together in a fresh, flavorful dish.
HELPFUL HINTS:
Any type of thin noodles can be used.
Green beans can be used instead of broccoli.
Canola oil can be used instead of sesame oil.
COUNTDOWN:
Make the marinade and add pork.
Start to boil water for noodles and prepare broccoli.
Drain noodles and stir-fry all ingredients.
SHOPPING LIST:
To buy:
- 3/4 pound pork tenderloin
- 1 package brown sugar
- 1 small bottle reduced salt soy sauce
- 1 bottle ground ginger
- 1 package thin dried rice noodles
- 1 bunch broccoli florets
- 1 bottle sesame oil
Staples: onion, garlic
Vietnamese Pork Stir Fry
Recipe by Linda Gassenheimer
- 4 garlic cloves crushed
- 2 tablespoons brown sugar
- 3 tablespoons reduced salt soy sauce
- 3 teaspoons ground ginger
- 3 tablespoons water
- 3/4 pound pork tenderloin, thinly sliced
- 1/2 cup sliced onion
- 4 ounces thin dried rice noodles
- 2 tablespoons sesame oil
- 4 cups broccoli florets
Combine garlic, sugar, soy sauce, ginger and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes or until sugar is melted. Remove from heat and add pork to sauce and let sit for 5 minutes turning the meat over 2 or 3 times. Meanwhile, bring a medium saucepan 3/4 full of water to a boil and add the rice noodles. Boil for 3 minutes add the broccoli to the water for 1 minute. Drain. Heat oil in a wok or large frying over high heat. Add the onion and saute 2 minutes. Add the pork with the sauce. Cook tossing the pork with the onion for 2 minutes. Add the broccoli and rice noodles. Toss all the ingredients together for 2 to 3 minutes. Divide in half and serve on 2 dinner plates.
Yield 2 servings.
Per serving: 643 calories (25 percent from fat), 18.2 g fat (2.4 g saturated, 10.1 g monounsaturated), 108 mg cholesterol, 46.6 g protein, 73.1 g carbohydrates, 5.1 g fiber, 1008 mg sodium.
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