s RED CHILE PORK AND CELERY STIR FRY *****
s 
|
s RED CHILE PORK AND CELERY STIR FRY *****
s |
|
Ingredients
|
|
||||
|
Instructions *** 4-3-17 excellent, pretty easy, did not have the small dried chilis so sliced thinly a fresh red pepper (forgot its name, but next to jalapenos and a little hotter) *** Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. Food & Wine’s Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy weeknight dinner with minimal ingredients. ACTIVE: 25 MIN TOTAL TIME: 40 MIN SERVINGS: 4 INGREDIENTS One 1-pound pork tenderloin, halved lengthwise and thinly sliced crosswise 3 tablespoons soy sauce Kosher salt Pepper 3 tablespoons canola oil 5 celery ribs, cut into 2-inch lengths and thinly sliced lengthwise 6 small dried hot red chiles HOW TO MAKE THIS RECIPE In a medium bowl, toss the pork with the soy sauce and season generously with pepper. Refrigerate for 15 minutes. Heat a large cast-iron skillet until smoking, then add 1 tablespoon of the oil. Add the pork and cook over high heat, undisturbed, until browned on the bottom, about 2 minutes. Stir-fry until the pork is just cooked through, about 2 minutes more. Transfer to a plate. In the skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the celery and chiles and stir-fry over high heat until the celery is crisp-tender, 2 to 3 minutes. Return the pork to the skillet, season with salt and pepper and toss to combine. Serve immediately. SERVE WITH Steamed rice. CONTRIBUTED BY JUSTIN CHAPPLE PHOTO © JOHN KERNICK PUBLISHED MARCH 2017 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
