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Celebrate Year of Ox with stir-fry meal
The Chinese New Year has begun, ushering in the Year of the Ox. It’s a great feast day, with family and friends getting together to wish each other a happy, prosperous new year. Five-Spice Pork and Rice Stir-Fry is a simple dinner for two inspired by the New Year celebrations.
A sauce glazes the meat and vegetables with the aromatic and exotic flavor of five-spice powder. You only need a little for this recipe, but I like to keep it on hand to sprinkle on cooked vegetables, over rice or in salad dressings.
Using microwave brown rice means there is no extra pot to wash and the rice can be ready in under 2 minutes.
Stir-fry recipes required a few extra minutes to assemble the ingredients, but take only a few minutes to cook. This stir-fry dinner is ready in less than 10 minutes.
This meal contains 580 calories per serving with 30 percent of calories from fat.
Wine suggestion: This spicy dish would go nicely with a fruity red pinot noir.
HELPFUL HINTS
Leftover rice can be used instead of the brown rice.
White vinegar diluted with a little water can be used instead of rice vinegar.
Boneless loin pork chops can be used instead of pork tenderloin.
Your wok or skillet should be very hot so the meat and vegetables will be crisp, not steamed.
COUNTDOWN
Make rice. Assemble ingredients. Complete dish.
SHOPPING LIST
To buy: 1 package microwaveable brown rice (to make 1 1‚Ñ2 cups cooked), 1 bottle rice vinegar, 1 bottle Chinese five-spice powder, 1 bottle low-sodium soy sauce, 3‚Ñ4 pound pork tenderloin, 1 red bell pepper, 1 package slivered almonds.
Staples: Canola oil; garlic; onion; flour; fat-free, low-salt chicken broth; salt; peppercorns.
FIVE SPICE PORK AND RICE STIR-FRY
1 package microwaveable brown rice (to make 1- 1‚Ñ2 cups cooked)
Salt and freshly ground pepper
1‚Ñ4cup, fat-free, low-salt chicken broth
2tablespoons rice vinegar
1teaspoon Chinese five-spice powder
3 medium garlic cloves, crushed
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
3‚Ñ4 pound pork tenderloin, cut into 1‚Ñ2-inch cubes
1 cup sliced onion
1 red bell pepper, seeded and sliced (about 1 cup)
1 tablespoon flour
2 tablespoons slivered almonds
Cook rice in the microwave according to package instructions. Measure out 1- 1‚Ñ2 cups (save the remainder for another meal), season to taste with salt and pepper, and set aside.
Mix broth with vinegar, five-spice powder, garlic and soy sauce; set aside.
Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add red bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss. Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat. Divide rice between 2 dinner plates and top with pork mixture. Sprinkle almonds on top. Makes 2 servings.
Per serving: 580 calories (30 percent from fat), 19.6 g fat (2.6 g saturated, 10.8 g monounsaturated), 108 mg cholesterol, 45.5 g protein, 54.9 g carbohydrates, 6.7 g fiber, 47.6 mg sodium.