This recipe suggests using leftover pork tenderloin and lightly steamed broccoli from a previous meal. You can make it with fresh ingredients as well by stir-frying the pork for 3 minutes instead of 1 minute and stir-frying the entire dish for 5 minutes after adding the broccoli and before adding the chutney, bean sprouts, garlic and water chestnuts.
1/3 c. mango chutney
2 T. soy sauce
1 T. sherry
2 tsp. dark sesame oil
1 lb. cooked pork tenderloin, cut into 1-inch strips
4 c. lightly steamed broccoli florets
2 c. fresh bean sprouts
2 cloves garlic, minced
1 (8 oz.) can sliced water chestnuts, drained
Combine first 3 ingredients in a small bowl. Set aside.
Heat the sesame oil in a wok or deep skillet over medium-high heat. Add pork; stir-fry for 1 minute (3 minutes if using raw pork). Add broccoli and stir-fry an additional minute (5 minutes if using raw broccoli). Add the chutney mixture, bean sprouts, garlic and water chestnuts; stir-fry for an additional 2 minutes. Serve hot over cooked brown rice.
Yields: 4 servings
Preparation Time: 10 minutes using leftovers, 20 minutes using raw ingredients
The best way to boost the flavor of this dish is to use leftover grilled steak for a smoky taste. You can make it with fresh ingredients as well by preparing the beef with a spice rub (try a Chinese five-spice powder), slicing it into thin strips and stir-frying the beef for 4 minutes instead of 1 minute.
1 T. dark sesame oil
2 T. minced ginger
3 cloves garlic, minced
1 lb. grilled flank steak, cut into thin strips
1 1/2 c. red bell pepper strips
1 1/2 c. yellow bell pepper strips
1 1/2 c. green bell pepper strips
1/2 c. beef broth
1 T. cornstarch
4 c. thinly sliced bok choy
1 T. sesame seeds, toasted
1/4 tsp. salt
Heat the sesame oil in a wok or deep skillet over medium-high heat. Add ginger and garlic; stir-fry for 2 minutes. Add the beef and stir-fry 1 minute (4 minutes if using raw beef). Add bell peppers and stir-fry 2 additional minutes. Mix the beef broth, soy sauce and cornstarch in a small bowl. Add to the beef mixture along with the bok choy. Stir-fry for an additional 1 minute or until the bok choy wilts and the mixture thickens. Remove from the heat and stir in the sesame seeds and salt. Serve hot over cooked brown rice.
Yields: 4 servings
Preparation Time: 10 minutes using leftovers, 20 minutes using raw ingredients
If you want to use raw broccoli and shrimp in this recipe, stir-fry both the broccoli and the shrimp for 4 minutes instead of 1 minute.
2 tsp. dark sesame oil
4 c. lightly steamed broccoli florets
2 lbs. peeled, deveined and cooked shrimp
8 garlic cloves, minced
1/3 c. sugar
1/2 c. rice vinegar
1/4 c. ketchup
1 T. red chili paste (look for it in a bottle in the Asian section of your grocery store)
1 (8 oz.) can sliced water chestnuts, drained
Heat the sesame oil in a wok or deep skillet over medium-high heat. Add broccoli; stir-fry for 1 minute (4 minutes if using raw broccoli). Add the shrimp and garlic; stir-fry 1 minute (4 minutes if using raw shrimp). Mix sugar, vinegar, ketchup and chili paste in a small bowl. Add to the shrimp mixture along with the water chestnuts. Stir-fry for an additional 1 minute. Serve hot over cooked brown rice.
Yields: 4 servings
Preparation Time: 10 minutes using leftovers, 20 minutes using raw ingredients
