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Garlic Pork with Tomato and Basil

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)
This quick-cooking Asian recipe is a must-serve for an easy, flavorful dinner tonight. Serve with fiery chile sauce on the side.

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

Nutrition 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

How to Make It

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

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

  3. 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.