for the sauce:
1 tablespoon Chinese rice wine
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon fish sauce
1 teaspoon oyster sauce
1 teaspoon toasted sesame oil
for the stir-fry:
4 ounces pork tenderloin, thinly sliced
fine sea salt
freshly ground black pepper
canola oil
8 ounces sugar snap peas, ends trimmed and stringed
1 garlic clove, minced
1 teaspoon freshly grated ginger
1 small red chile pepper, thinly sliced
1/4 cup basil leaves, torn
1 tablespoon lime juice (about 1/2 lime)
for serving:
coconut rice, recipe follows
lime wedges, for serving
1 teaspoon white sesame seeds, for garnish
To
make the stir-fry sauce, combine rice wine, soy sauce, honey, fish
sauce, oyster sauce, and sesame oil in a small bowl or measuring cup.
Season pork with salt and pepper and a splash of fish sauce. Let mariante for 5 to 10 minutes.
Warm
a well-seasoned wok or nonstick saute pan over medium-high to high
heat. Add about 1 tablespoon oil to very hot pan. Add pork and toss and
turn until browned and cooked through, about 3 minutes. Remove pork to a
plate.
Refresh wok with about 1 tablespoon oil. Add peas and
toss until speckled with dark spots and color brightens, about 3
minutes. Add garlic, ginger, and chile; sauté for 1 minute. Return pork
to pan. Pour in sauce and stir to combine. Let reduce for about 3
minutes. Add basil and lime juice. Serve immediately over coconut rice
along with lime wedges. Garnish with sesame seeds.
Yield: 1 to 2
servings.
Coconut Rice
1/2 cup Jasmine rice
1 tablespoon canola oil
1-1/4 cup coconut water
1 teaspoon salt
Warm
oil in a small saucepan set over medium-high heat. Add rice and toast
until opaque, about 3 minutes. Add coconut water and salt. Bring to
boil, cover, and reduce to low simmer. Cook until rice has absorbed
liquid and is tender, about 15 minutes. Yield: 1 to 2 servings.
- Recipe courtesy of Joseph Erdos