Recipe by ReeLani
A quick light recipe that would be good any time. This one's from Cooking Light magazine and was published in the Detroit Free Press recently. Haven't had the chance to try it yet.
Top Review by JustJanS
I slipped this into a Japanese tea we had tonight, and must say it was really well received by the 4 Japanese girls here. I didn't mix cooked rice through it, just made with the hoisin sauce, vinegar, and soy as a sauce over the pork.
- 2 (3 1/2 ounce) bagsboil-in-bag long grain rice
- 1 lb boneless center cut pork chop, cut into bite size pieces
- 1 1⁄2 teaspoons minced garlic, divided
- 1 teaspoon ground fresh ginger, divided
- 1 tablespoon dark sesame oil, divided
- 3 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1⁄2 cup chopped green onion
- 1 tablespoon toasted sesame seeds
Directions See How It's Made
- Cook rice as package directs, but omit salt.
- Drain well and set aside.
- Toss pork pieces with 1/2 tsp garlic and 1/2 tsp ginger in a medium bowl.
- In a large nonstick skillet heat 2 tsp sesame oil over medium-high heat.
- Add the pork and sauté 3 minutes or'til done.
- Remove from the skillet and keep warm.
- Heat the remaining 1 tsp sesame oil in the skillet.
- Add the remaining tsp of garlic and 1/2 tsp of ginger and sauté for 30 seconds.
- Add rice, soy sauce, hoisin sauce and vinegar and cook 2 minutes stirring constantly.
- Stir in the pork and cook 2 minutes or'til thoroughly heated.
- Sprinkle with green onions and sesame seeds.