Curried Rice Noodles with Stir-Fried Pork (adapted from Canadian Living mini-mag "Stir-Fries")
1 lb pork tenderloin
1 tbsp cornstarch
3 tbsp vegetable oil
half onion, thinly sliced
3 cloves garlic, minced
2 tsp minced fresh ginger
2 cups broco-slaw or Asian salad kit with cabbage, brocolli & carrots
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
3 tbsp water
3 tbsp soy sauce
1 tbsp curry powder
1 tbsp agave nectar
1 tbsp sambal oelek
2 little bundles of vermicelli rice noodles
Cut the pork tenderloin down the centre lengthwise. Using a meat mallot, bash that pork until it's about 1/2" thick. Cut crosswise into strips and toss with cornstarch and 2 tbsp water. Set aside for 10 minutes.
|Aggressions of the day: bye bye|
Add the remaining oil and heat up again. Stir fry the onion, garlic and ginger for about a minute. Add the broco-slaw, cabbage, whatever you used along with the red pepper; stir-fry until tender crisp. Add the sauce. Add the pork and any accumlated juces, and the noodles. Continue to stir fry until heated through.
Garnish with the green onions and serve right away!! It tastes really fresh and I was amazed that a curry-hater gobbled it up!! Curry success!!