What you'll be getting:

Ginger and Garlic Glazed Pork

Per Serving

125 g pork tenderloin

120 g veggies (broccoli, purple sprouting broccoli, carrots, peppers, kale, green onions) 

1/4 c rice

1 oz ginger/garlic sauce (chilies, brown sugar, tamarind paste, ginger juice, pureed ginger, garlic, liquid aminos, rice vinegar) 

Equipment needed:  sautee pan and pot of water 

Start by bringing up a pot of water to a full boil. Make sure it is large enough to hold the rice and will not boil over. When it comes to a boil, add your rice. 

Set a timer for 12 minutes. 

After you have added the rice, start heating up your pan. When hot, add the pork.  If you have a pan that tends to stick, you may need a little oil. 

Cook for 3 minutes, or until you notice the pork taking on color. 

Next, add the veggies. 

Cook for another 3-4 minutes. When you notice the broccoli and carrots becoming soft, add the sauce. 

After you add the sauce, simmer for 1 minute and then remove from the heat. When the timer goes off for the rice, strain in a colander and plate. 

Top the rice with the pork and veggies. From start to finish this dinner takes just over 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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