|
|
MAIN DISHES- PORK:
Southwestern Pork Stir
Fry
|
Southwestern Pork Stir Fry |
|
|
|
Great south-west
style pork dish...
|
|
1
lb |
|
boneless pork tenderloin, cut into 2 x
¼" strips |
|
|
¼
cup |
|
olive oil, plus 2 additional Tablespoons |
|
|
1
Tbs |
|
fresh lime juice |
|
|
1
large |
|
zucchini, washed, trimmed and sliced
into rounds |
|
|
1
medium |
|
red
or green pepper, seeded and cut into ¼"
strips |
|
|
1
small |
|
red
onion, thinly sliced |
|
|
1
medium |
|
clove of garlic, finely chopped |
|
|
1
Tbs |
|
finely chopped jalapeño peppers, seeded |
|
|
1
cup |
|
fresh corn kernels |
|
|
1
Tbs |
|
chili powder |
|
|
|
|
salt
and fresh ground pepper to taste |
|
|
1
tsp |
|
cornstarch |
|
|
½
cup |
|
beef
broth |
|
|
|
|
|
|
1 |
Combine
pork, ¼ cup olive oil and lime juice in a
medium-sized glass or plastic bowl. Let stand at
room temperature for 20 minutes. |
|
2 |
Heat 2 T.
olive oil in a large skillet until hot. Drain
pork from marinade and add meat to skillet. Cook
for 2 minutes, stirring often. |
|
3 |
Add
zucchini, peppers, onion, garlic, jalapeños,
corn, chili powder, salt and pepper to skillet.
Cook for 2 minutes longer, stirring often, until
the vegetables begin to soften and the pork
cooks through. |
|
4 |
Dissolve
cornstarch in the beef broth. Add to the skillet
and cook just until liquid comes to a boil and
begins to thicken. Serve immediately over rice. |
|
|
|
|
Servings: 6 |
|
|
|
Cooking Tips |
|
*Time saving tips:
substitute canned green chilies for the jalapenos and
canned or frozen corn for the fresh corn. |
|
|
|
|
|
PRINT this Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "This
is a wonderful twist on standard stir fry. My family especially loved
the corn and chilies. Another plus, all the ingredients can be prepared
in advance and put into the refrigerator - making for a quick AND
healthy meal."
|
|
