FOOD
Chinese pork puffs, faster than take-out
Feel like Chinese tonight? This dinner is faster and less expensive than take-out. Crisp, stir-fried pork served in little lettuce puffs with scallions and cucumber takes only minutes in a wok. The meat should be crisp on the outside and tender inside. The secret is to make sure your wok or skillet is very hot before adding the meat and to add the meat a few pieces at a time.
Use the same wok for the rice. Pan juices from the meat will flavor the rice. Fried rice is great made with leftover rice.
To make fried rice, microwave one package of brown rice according to package instructions. Heat wok and add 2 teaspoons of canola oil. Add one cup of the rice and 1 cup of frozen petite peas and toss 3 to 4 minutes. Push rice and peas to edge of wok and add reserved pork marinade in the center. Cook marinade 2 minutes and then toss with rice and peas. Add salt and pepper to taste.
This meal, including the fried rice, contains 591 calories per serving with 29 percent of calories from fat.
Helpful hints
Hoisin sauce can be found in the Chinese section of the supermarket. It’s made from soybeans, vinegar, sugar and spices.
Be sure to drain the meat and pat it dry with a paper towel before adding it to the wok. It will be crisper.
Countdown
Marinate meat. Microwave rice. Complete pork recipe Stir-fry rice
Shopping list
To buy: 3/4 pound pork tenderloin, 1 bottle stir-fry sauce, 1 bottle hoisin sauce, 1 package microwave brown rice, 1 package frozen petite peas, 1 small bunch scallions, 1 medium cucumber and 1 head iceberg lettuce.
Staples: Canola oil, salt and black peppercorns.
Linda Gassenheimer’s latest book is “The Portion Plan: How to Eat the Foods You Love and Still Lose Weight.” Her Web site is dinnerinminutes.com.
Chinese Pork Puffs
3/4 pound pork tenderloin
1/4 cup bottled stir-fry sauce
1 tablespoon canola oil For garnish
2 scallions
1/2 medium cucumber
1/2 medium head iceberg lettuce
1/4 cup hoisin sauce
Salt and freshly ground pepper
Remove visible fat from pork. Cut into 1/2-inch slices. Pour stir-fry sauce into a self-seal plastic bag and add meat. Let marinate 15 minutes, turning several times to make sure meat is covered.
Meanwhile, prepare garnishes: Wash and remove root end and damaged leaves from scallions. Cut into 4-inch pieces. Slice each piece lengthwise into long slivers. Place in small bowl. Peel and cut cucumber into 4-inch pieces, then cut lengthwise into thin slivers. Place in another small bowl. Remove lettuce leaves in whole pieces to make lettuce cups. Wash and drain. Place in large serving bowl. Spoon hoisin sauce into small serving bowl.
Drain pork, reserving sauce to use in the fried rice. Pat pork dry with paper towel. Heat wok or skillet over high heat. Add oil and heat until smoking. Add pork, a few pieces at a time to keep wok hot. Stir fry 3 minutes. Remove from wok and cut each pork slice into 3 pieces. Place on a serving dish.
To serve, place containers of scallions, cucumber, lettuce, hoisin sauce and pork on the table. Take one lettuce leaf and spoon a little sauce onto it, add a few scallion and cucumber slivers and some meat. Roll up and eat like a wrap.
Makes 2 servings.
Pork Puffs per serving: 345 calories (31 percent from fat), 12 g fat (1.9 g saturated, 5.9gmonounsaturated), 108 mg cholesterol, 38.6 g protein, 20 g carbohydrates, 3.8 g fiber, 619 mg sodium.
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