Garlic Pork with Tomato and Basil

Becky Luigart-Stayner
This quick-cooking Asian recipe is a must-serve for an easy, flavorful dinner tonight. Serve with fiery chile sauce on the side.

Yield:

4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)

Recipe from

Nutritional Information

Calories 257
Caloriesfromfat 22 %
Fat 6.2 g
Satfat 1.6 g
Monofat 2.7 g
Polyfat 1.4 g
Protein 21.2 g
Carbohydrate 28.5 g
Fiber 2.9 g
Cholesterol 55 mg
Iron 2 mg
Sodium 294 mg
Calcium 39 mg

Ingredients

12 ounces pork tenderloin, thinly sliced
2 teaspoons cornstarch, divided
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
3 tablespoons cold water
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons peanut oil
2 teaspoons minced fresh garlic
2 cups chopped seeded plum tomatoes (about 3 tomatoes)
3/4 cup chopped fresh basil
1/4 cup chopped green onions (about 2 onions)
2 cups hot cooked brown rice

Preparation

Combine pork, 1 teaspoon cornstarch, salt, and pepper in a small bowl, tossing to coat.

Combine water, oyster sauce, sugar, Sriracha, and remaining 1 teaspoon cornstarch in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture; sauté 3 minutes or until the pork is done. Add chopped tomatoes; sauté 1 minute. Add cornstarch mixture; cook 1 minute or until thickened. Add basil; stir to combine. Remove from heat, and sprinkle with onions. Serve with brown rice.

Note:

Katie and Leeann Chin,

April 2006