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Chinese Sweet-and-Sour Pork

Sweet and Sour Pork Tenderloin

If you’re into pork recipes, let’s try an Asian twist! Stir-fry pork tenderloin together with green bell pepper, red bell pepper, and pineapple. Flavor the ingredients with sesame oil, tamari and chili sauce. Serve your stir-fry on a bed of lettuce. Stir-fried colorful peppers, pineapple, and tender pork cooked in a sweet sauce. Instead of the classic rice side for this Asian-style dish, opt for a bed of lettuce!

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Ingredients Needed for Sweet and Sour Pork Tenderloin

1 tablespoon canola oil
1 ½ pounds of pork tenderloin, cubed
1 onion, julienne sliced
1 garlic clove, crushed
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
½ medium pineapple, cubed
1 teaspoon sesame oil
2 tablespoons of tamari sauce
2 tablespoons of chili sauce
3 tablespoons of white sesame seeds

How to Make Sweet and Sour Pork Tenderloin

  1. Heat the canola oil in a skillet. Add the pork cubes and start frying them. Stir and cook until browned, about 2 minutes.
  2. Add the onion and cook until softens, about 3 minutes.
  3. Add garlic, bell pepper, and pineapple cubes. Stir and cook for 3 more minutes.
  4. Add sesame oil, tamari, chili sauce, and sesame seeds. Cook until the sauce thickens. Remove from the heat and serve over a bed of lettuce.
eggplant with rice vinegar sauce

Eggplant With Rice Vinegar Sauce

This flavorful dish is inspired by Japanese cuisine. Stir-frying the eggplant sticks in olive oil and garlic tames and enriches their tangy taste while keeping their juiciness intact. Cook the sticks in a sweet, spicy, and sour rice vinegar sauce. You can have this as the glorious main course or as a hearty side dish, too!

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Ingredients Needed for Eggplant With Rice Vinegar Sauce

1 eggplant
4 cups of water
salt
¼ cup olive oil
2 garlic cloves, crushed
2 tablespoons of rice vinegar
1 green chili, chopped
1 tablespoon ginger, shredded
1 tablespoon balsamic vinegar
2 tablespoons of sugar
2 tablespoons of soy sauce
2 tablespoons of cornstarch
1 teaspoon balsamic glaze
1 spring onion, chopped

How to Make Eggplant With Rice Vinegar Sauce

  1. Cut the eggplant’s ends, then slice it lengthwise into 1-inch thick slices. Cut the slices into strips and halve them.
  2. Pour the water into a bowl, salt it, add the eggplant sticks, and let them soak for 15 minutes. Place them between two paper towels and press them to pat dry.
  3. Heat two tablespoons of olive oil in a wok over low heat, and add the crushed garlic. Stir and cook for 30 seconds. Add the eggplant sticks and stir-fry them until they start browning. Set them aside to a bowl.
  4. For the sauce:
    Add the rice vinegar to the same wok and heat it. Add the green chili, ginger, balsamic vinegar, sugar, and soy sauce while stirring. Season with salt, then mix the cornstarch with 1/4 cup of water and add it, too.
  5. Keep adding the balsamic glaze, cooked eggplant sticks, and spring onion. Stir and cook for 1-2 minutes.
  6. Serve into a bowl garnished with chopped spring onion.
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