Pork Stir-Fry with Black Bean Sauce
- 2 Tbsp canola oil, divided 30 mL
- 1 lb boneless pork leg or loin, cut into strips 500 g
- 1 large carrot, thinly sliced diagonally
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- 2 celery stalks, cut into strips
- 1 onion, cut into wedges
- 2 cloves garlic, chopped
- 1 Tbsp fresh ginger, chopped 15 mL
- 2 Tbsp black bean sauce 30 mL
- 2 1/2 cups low-sodium chicken stock 625 mL
- 1/4 tsp pepper 1 mL
- 2 1/2 Tbsp cornstarch 37 mL
- 2 Tbsp cooking wine or dry sherry 30 mL
- 2 green onions, chopped
- 1. In wok or large skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add pork strips and stir-fry until browned; remove and keep warm. Add carrots and cook 2 minutes. Add peppers, celery and onion; cook 3 minutes or until vegetables are tender crisp. Remove mixture from wok and keep warm.
- 2. Add remaining canola oil to wok. Sauté garlic and ginger for 1 minute. Stir in black bean sauce and heat through. Add chicken stock and pepper; simmer 3-4 minutes. Combine cornstarch and cooking wine; add to sauce, stir and cook until thickened.
- 3. Add meat and vegetables back into wok. Stir to combine mixture with sauce. Garnish with chopped green onions. Serve with rice noodles, whole wheat noodles or steamed brown rice.
1 cup (250 mL)
|Total Fat||7 g|
|Saturated Fat||1.5 g|
Stir-fried Pork and Broccoli with Garlic Ginger Sauce
Though it's not typically remembered as a member of the lean protein family, pork tenderloin has just 1 gram of saturated fat per 3-ounce (90 -gram) serving.
Slow Cooked, Asian Spiced Pulled Pork Wraps
A twist on the popular Southern barbecue dish, this “pulled pork” is infused with rich, exotic Asian flavors, plus hints of chili and orange. Canola oil’s mild taste helps those flavors sparkle. The meat is wrapped in tortillas and garnished with shredded lettuce, cilantro or mint sprigs, green onions and a dash of sour cream for a sensational meal.
While many French-Canadian tourtiéres do include mashed potatoes, the majority do not have grated potatoes in the bottom. I don't know when this tradition started with my family. Maybe it simply was my grandmother's response to difficult economic times. With more money, or fewer sons to feed, the layer of grated potatoes decreased, and the measure of meat rose - regional Canadian cuisine at its budgetary best!