Five-Spice Pork and Vegetable Stir-Fry

Recipe created by SheKnows on Dec 16, 2008
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Prep: 25 min
Cook Time: 12 min
Total: 37 min
Serving: 4

Crisp tender vegetables pair with flavorful slices of pork for a high protein dish begging for a high-fiber carbohydrate side such as whole wheat couscous, brown rice or buckwheat noodles.

Ingredients

1 pound boneless pork tenderloin, well trimmed
Pinch salt
Black pepper to taste
2 teaspoons peanut oil
1 (6 ounce) onion, thinly sliced (about 1 cup)
Â½ pound broccoli florets, cut bite sized (about 1 cup)
Â½ pound cauliflower florets, cut bite sized (about 1 cup)
1 (8 ounce) head of Chinese cabbage, cored, chopped (about 2 cups)
Sauce:
3 garlic cloves, minced
1 tablespoon fresh minced gingerroot
⅔ cup water
2 tablespoons soy sauce
Â¼ cup mango chutney
Pinch crushed red pepper flakes
1 tablespoon five-spice powder
Â½ cup fresh cilantro leaves
1 teaspoon toasted sesame oil

Directions

In a small bowl, combine the ingredients for the sauce and set aside.
Wrap tenderloin in plastic wrap and freeze until just firm, about 30 minutes.
Cutting it into thin slices will be easier if tenderloin is firm.
Cut into Â½ inch slices and season with salt and pepper.
Heat wok over high heat.
Pour 1 teaspoon peanut oil into wok and swirl to evenly coat surface, letting oil heat.
Add pork and stir fry, separating slices, until browned and just cooked through, about 2 to 3 minutes.
Remove pork from wok and set aside.
Pour 1 teaspoon peanut oil into wok, swirling to coat.
Add onion and cook until just soft, stirring constantly, about 2 minutes.
Add broccoli and cauliflower and cook until crisp tender, stirring constantly, about 3 to 4 minutes. Add cabbage and cook until tender, stirring constantly, about 2 minutes.
Transfer pork back into wok and add sauce, stirring ingredients to coat well.
Stir-fry for 1 minute, remove from heat and immediately stir in cilantro and sesame oil.