4 Tbsp. vegetable oil, divided
2 Tbsp. corn flour (or most finely ground corn meal you can find)
12 oz. pork tenderloin, cut into bite size pieces
2 medium carrots, cut into small cubes
1 small leek, halved (washed) and sliced
2 garlic cloves, minced
1 Tbsp. minced fresh ginger
3 Tbsp. soy sauce (or gluten-free tamari sauce)
2 Tbsp. honey
3 Tbsp. orange juice
3 Tbsp. mirin
chopped green onions or chives, for garnish
2 cups cooked rice, to serve
Put corn flour in a medium bowl and then add the pork pieces. Toss to coat and reserve.
Heat the wok over high heat. Add 2 Tbsp. oil and cook carrots and leek until beginning to brown, 3 or 4 minutes. Transfer to a plate and reserve.
Add 2 more Tbsp. oil to the wok, add pork and cook until brown, about 5 minutes. Transfer to the plate with the carrots.
Add ginger and garlic to the wok, sauté 1 minute and add soy sauce, honey, orange juice and mirin. Cook until sauce is somewhat syrupy. Add meat and vegetables and cook for 1 or 2 minutes.
Divide rice between two bowls or plates. Add pork mixture on top, dividing evenly. Garnish with green onions and serve.
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