THE CORVALLIS CARROT
What you'll be getting:
Ginger and Garlic Glazed Pork
125 g pork tenderloin
120 g veggies (broccoli, carrots, peppers (if in season), kale, celery, 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.