Sun 14 Dec 2014
This quick stir-fry from the January 2015 issue of Canadian Living is a great supper during the busy holiday season. Stir-fry pork and vegetables, mix in a tangy sauce and serve in Boston lettuce leaves. You can also serve it over steamed rice.
Avoiding Additives and Preservatives
I make hoisin sauce from scratch – the recipe is below. Check the sesame seeds and cashews to make sure they are additive-free. I used Eden Organic red white vinegar instead of white wine vinegar, Eden toasted sesame oil and Tabasco original hot sauce in place of the Asian chili sauce.
4 tbsp. (60 ml) soy sauce
2 tbsp. (30 ml) peanut butter
1 tbsp. (15 ml) honey or molasses
2 tsp. (10 ml) white vinegar
Pinch garlic powder
2 tsp. sesame seed oil
1 tsp. (5 ml) Chinese-style hot sauce
Mix ingredients together
4 tsp. (20 ml) vegetable oil
1 lb. (450 g) pork tenderloin, trimmed and cut in ½ inch (1 cm) wide strips
3 cloves garlic, minced
1 tbsp. (15 ml) grated fresh ginger
1 each red pepper and yellow pepper, sliced
3 tbsp. (45 ml) hoisin sauce
2 green onions, sliced
1 tbsp. (15 ml) sesame seeds, toasted
Pinch each salt and pepper
¼ cup (60 ml) chopped cashews, toasted
½ tsp. (2.5 ml) sesame oil
1 tsp. (5 ml) white wine vinegar
1 tsp. (5 ml) Asian sweet chili sauce
12 leaves Boston lettuce
In wok or nonstick skillet, heat 1 tsp (5 ml) of the oil over medium-high heat: sauté garlic and ginger until fragrant, about 30 seconds. Add red and yellow peppers; sauté until tender-crisp, about 4 minutes. Return pork and any juices to wok. Stir in 1 tbsp (15 ml) of the hoisin sauce and 2 tbsp (30 ml) water; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 1 minute. Add green onions, sesame seeds, salt and pepper; sauté for 30 seconds. Remove from heat; stir in cashews and sesame oil. Scrape into clean bowl.
In small bowl, whisk together remaining hoisin sauce, the vinegar, chili sauce and 4 tsp (20 ml) water. Spoon pork mixture into lettuce leaves; serve with hoisin dressing. Serves. 4.
From the January 2015 issue of Canadian Living