Sunday, July 29, 2007

Quick pork stir-fry with a tropical flare...

Not much to recap this week, however the Maple Butterscotch Macadamia Nut Blondies and Swedish Gingersnaps both received high praise! I know that we certainly enjoyed our fair share of each!

I often look for stir-fry recipes when I don't have much time to prepare dinner - tonight happened to be one of those nights, so I threw together this Coconut Curried Pork, Snow Pea, and Mango Stir-Fry for us. The one thing you want to do with a stir-fry is have everything prepared and ready to go before cookin' - things tend to move very fast, especially with this lean pork tenderloin that was cut into small cubes. The pork is only seasoned with red curry powder before it hits the hot pan - I find the blend we use is not too spicy, but be sure to take that into account as you sprinkle it on to the meat; you can use less if needed. The spiced pork is added with some crisp snow peas and cooks in just about 3 minutes - cool coconut milk, salty fish sauce and red curry paste are then stirred in and the mixture sits until it simmers. For a fun tropical flare, fresh chunks of mango are placed in the skillet for just a minute to heat through. Served over fragrant brown jasmine rice, this quick, filling and delicious stir-fry is finished with snow-like flakes of shredded coconut to tie in with the coconut milk "sauce". If you wanted to bring out more of that flavor, try toasting the coconut before sprinkling it on each serving.


Coconut Curried Pork, Snow Pea, and Mango Stir-Fry Picture

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