Rocky Mountain Recipes 2-21-11 | TheFencePost.com
YOUR AD HERE »

Rocky Mountain Recipes 2-21-11

Pork Chop
Getty Images/iStockphoto | iStockphoto
Buy Photo

12 oz. Pork Tenderloin, thinly sliced

2 t. Cornstarch, divided

1/4 t. Salt

1/8 t. Ground white pepper

3 Tbsp. Cold water

2 Tbsp. Oyster sauce

1 t. Sugar

1 t. Sriracha (hot chile sauce)

2 t. Peanut Oil

2 t. Fresh Garlic, minced

2 c. Plum Tomatoes, seeded, chopped

3/4 c. Fresh Basil, chopped

1/4 c. Green Onions, chopped

2 c. Brown Rice, cooked

Combine pork, 1 teaspoon cornstarch, salt, and pepper in a small bowl, tossing to coat. Combine water, oyster sauce, sugar, Sriracha and remaining 1 teaspoon cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture. Saute three minutes or until the pork is done. Add chopped tomatoes and saute one minute. Add cornstarch mixture and cook 1 minute or until thickened. Add basil and stir to combine. Remove from heat and sprinkle with onions. Serve with brown rice.

Marlene Maurer • Lakewood, Colo.

12 oz. Pork Tenderloin, thinly sliced

2 t. Cornstarch, divided

1/4 t. Salt

1/8 t. Ground white pepper

3 Tbsp. Cold water

2 Tbsp. Oyster sauce

1 t. Sugar

1 t. Sriracha (hot chile sauce)

2 t. Peanut Oil

2 t. Fresh Garlic, minced

2 c. Plum Tomatoes, seeded, chopped

3/4 c. Fresh Basil, chopped

1/4 c. Green Onions, chopped

2 c. Brown Rice, cooked

Combine pork, 1 teaspoon cornstarch, salt, and pepper in a small bowl, tossing to coat. Combine water, oyster sauce, sugar, Sriracha and remaining 1 teaspoon cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture. Saute three minutes or until the pork is done. Add chopped tomatoes and saute one minute. Add cornstarch mixture and cook 1 minute or until thickened. Add basil and stir to combine. Remove from heat and sprinkle with onions. Serve with brown rice.

Marlene Maurer • Lakewood, Colo.

12 oz. Pork Tenderloin, thinly sliced

2 t. Cornstarch, divided

1/4 t. Salt

1/8 t. Ground white pepper

3 Tbsp. Cold water

2 Tbsp. Oyster sauce

1 t. Sugar

1 t. Sriracha (hot chile sauce)

2 t. Peanut Oil

2 t. Fresh Garlic, minced

2 c. Plum Tomatoes, seeded, chopped

3/4 c. Fresh Basil, chopped

1/4 c. Green Onions, chopped

2 c. Brown Rice, cooked

Combine pork, 1 teaspoon cornstarch, salt, and pepper in a small bowl, tossing to coat. Combine water, oyster sauce, sugar, Sriracha and remaining 1 teaspoon cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture. Saute three minutes or until the pork is done. Add chopped tomatoes and saute one minute. Add cornstarch mixture and cook 1 minute or until thickened. Add basil and stir to combine. Remove from heat and sprinkle with onions. Serve with brown rice.

Marlene Maurer • Lakewood, Colo.

12 oz. Pork Tenderloin, thinly sliced

2 t. Cornstarch, divided

1/4 t. Salt

1/8 t. Ground white pepper

3 Tbsp. Cold water

2 Tbsp. Oyster sauce

1 t. Sugar

1 t. Sriracha (hot chile sauce)

2 t. Peanut Oil

2 t. Fresh Garlic, minced

2 c. Plum Tomatoes, seeded, chopped

3/4 c. Fresh Basil, chopped

1/4 c. Green Onions, chopped

2 c. Brown Rice, cooked

Combine pork, 1 teaspoon cornstarch, salt, and pepper in a small bowl, tossing to coat. Combine water, oyster sauce, sugar, Sriracha and remaining 1 teaspoon cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture. Saute three minutes or until the pork is done. Add chopped tomatoes and saute one minute. Add cornstarch mixture and cook 1 minute or until thickened. Add basil and stir to combine. Remove from heat and sprinkle with onions. Serve with brown rice.

Marlene Maurer • Lakewood, Colo.

12 oz. Pork Tenderloin, thinly sliced

2 t. Cornstarch, divided

1/4 t. Salt

1/8 t. Ground white pepper

3 Tbsp. Cold water

2 Tbsp. Oyster sauce

1 t. Sugar

1 t. Sriracha (hot chile sauce)

2 t. Peanut Oil

2 t. Fresh Garlic, minced

2 c. Plum Tomatoes, seeded, chopped

3/4 c. Fresh Basil, chopped

1/4 c. Green Onions, chopped

2 c. Brown Rice, cooked

Combine pork, 1 teaspoon cornstarch, salt, and pepper in a small bowl, tossing to coat. Combine water, oyster sauce, sugar, Sriracha and remaining 1 teaspoon cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture. Saute three minutes or until the pork is done. Add chopped tomatoes and saute one minute. Add cornstarch mixture and cook 1 minute or until thickened. Add basil and stir to combine. Remove from heat and sprinkle with onions. Serve with brown rice.

Marlene Maurer • Lakewood, Colo.

12 oz. Pork Tenderloin, thinly sliced

2 t. Cornstarch, divided

1/4 t. Salt

1/8 t. Ground white pepper

3 Tbsp. Cold water

2 Tbsp. Oyster sauce

1 t. Sugar

1 t. Sriracha (hot chile sauce)

2 t. Peanut Oil

2 t. Fresh Garlic, minced

2 c. Plum Tomatoes, seeded, chopped

3/4 c. Fresh Basil, chopped

1/4 c. Green Onions, chopped

2 c. Brown Rice, cooked

Combine pork, 1 teaspoon cornstarch, salt, and pepper in a small bowl, tossing to coat. Combine water, oyster sauce, sugar, Sriracha and remaining 1 teaspoon cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture. Saute three minutes or until the pork is done. Add chopped tomatoes and saute one minute. Add cornstarch mixture and cook 1 minute or until thickened. Add basil and stir to combine. Remove from heat and sprinkle with onions. Serve with brown rice.

Marlene Maurer • Lakewood, Colo.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User