Quick seared pork is perfect for busy weeknights or any day you’re short on time. This Asian-flavored recipe has a sauce with a bit of a kick to it and is served with rice noodles. You can use fresh bok choy, hot peppers, and green onions from your indoor hydroponic garden in this recipe.
Prep Time: approx. 7 Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 20 Minutes.
Makes 4 servings.
8 ounces rice noodles
3/4 pound pork tenderloin, silverskin removed
1 tablespoon peanut or canola oil
1/4 cup chopped onion
1 pound bok choy, sliced lengthwise
1 clove garlic, minced
1/3 cup water
1/4 cup seasoned rice wine
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon chili garlic sauce
1 small hot red pepper, sliced thin, optional
1 green onion, sliced on the diagonal
Cook the rice noodles as directed on the package. Drain well.
Meanwhile, cut the tenderloin into 1-inch slices. Pound each slice between plastic wrap with a meat mallet or rolling pin until it is about ¾-inch thick.
Heat the oil in a wok or deep skillet over high heat.
Add the pork slices and quickly sear until browned on both sides and almost cooked. Remove the pork, cover with foil, and keep warm (the pork will continue to cook while resting).
Reduce the heat to medium-high. Add the onion and cook for 2 minutes or until slightly soft. Add the bok choy and cook, stirring frequently, for 3 minutes. Add the garlic and cook for 1-2 more minutes or until the bok choy is tender.
Remove the vegetables from the wok and set aside.
Combine the water, rice wine, soy sauce, and cornstarch in a small bowl. Mix until smooth. Add to the wok along with the chili garlic sauce. Cook, stirring constantly, until the sauce has thickened.
Slice the pork into strips.
Divide the noodles between individual serving dishes. Add the sliced pork and vegetables. Drizzle or toss with the sauce. Top with the hot pepper and green onions and sprinkle with sesame seeds. Serve immediately.
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