Got Wok? Sweet n Sour Pork
Yup! It has summer corn in it!
Got wok? I like to cook it all in a wok and prefer to use brown rice instead of h. I also like to use fresh roasted corn because it is so good in summertime. Use fresh minced ginger and fresh garlic for even more summertime fresh flavor. I love the flavor of EVOO, just like Rachel Ray. It is pretty quick and easy when it all comes together–very impressive if you serve it to guests. Chef Jay’s TIP: Chop all the ingredients the day before and it is very easy to pull together after work.
Ingredients
1 pound pork tenderloin, cut into 3/4-inch cubes
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons ketchup
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon extra virgin olive oil
1 cup chopped onions
1 teaspoon minced ginger
1/2 teaspoon minced garlic
1 cup chopped green bell pepper
1 cup shucked roasted corn
1/4 cup slivered green onions
1/4 cup slivered almonds
How to Prepare
1. Preheat oven to 400°.
2. Place almonds on a baking sheet; bake at 400° for 4 minutes or until toasted. Set aside.
3. While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through Sriracha), stirring with a whisk.
4. Heat a wok or a large nonstick skillet over medium-high heat. Add EVOO to pan; swirl to coat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Add the corn and stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
Coconut rice: Combine 1 cup uncooked basmati rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid is absorbed.
Pork Chops with Rhubarb Chutney
Pork Chops with Rhubarb Chutney
DailyDollar approves of this dinner entree for your budget! Yield: 4 Servings, Cost per Serving: $2.01
Ingredients
2 cups cubed rhubarb (from 2 large stalks)
1/4 cup cider vinegar
1/4 teaspoon orange zest
2 tablespoons currants
1/4 cup packed brown sugar
1 teaspoon minced fresh ginger
1/8 teaspoon crushed red pepper
1/4 teaspoon salt
1 pinch cloves
1 tablespoon olive oil
4 (3/4 -inch-thick) boneless pork chops
How to Prepare:
Place a large skillet over medium heat, combine 2 cups cubed rhubarb (from 2 large stalks), 1/4 cup cider vinegar, 1/4 tsp. orange zest, 2 Tbsp. currants, 1/4 cup packed brown sugar, 1 tsp. minced fresh ginger, 1/8 tsp. crushed red pepper, 1/4 tsp. salt and a pinch of cloves. Stir in 1/2 cup water and bring to a simmer. Reduce heat to medium-low and cook, stirring frequently, until rhubarb breaks down and liquid is almost completely absorbed, about 10 minutes. Transfer to a bowl and let cool to room temperature.
1. Wipe out skillet and add 1 Tbsp. olive oil over medium-high heat, be careful not to heat the olive oil too much. Season 4 (3/4 -inch-thick) boneless pork chops with salt and pepper. Cook chops, turning once, until well-browned on both sides and cooked through (an instant-read thermometer inserted in thickest part of chop should read 155°F). This takes about 10 minutes. Serve with chutney on top and accompany with rice for a nice summertime dinner.
Easy and Tender Baby Back Ribs
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