Recipe by Phoenix Food Queen
I found this in an issue of Clean Eating and have only slightly adapted it to my liking. I am not a fan of couscous, so I used Jasmine Rice instead. This recipe is so easy, light, quick and most importantly, delicious!
Top Review by Trs
This was very popular with my family. There was no mention of when to add the garlic or papaya so we just added it with the pork. That turned out pretty well. Some discovered that this meshes pretty well with sriacha chili sauce so you might want to offer that as an add-in if desired.
- 1 cup jasmine rice
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons low sodium soy sauce
- 1⁄2 teaspoon ground ginger
- 3 garlic cloves
- 1⁄2 lb pork tenderloin, sliced into 1/2-inch to 2-inch strips
- 1 lime, juice of
- 1⁄4 cup minced cilantro
- 1 lb hawaiian papaya, peeled, seeded and cut into 1/2-inch cubes (I think you can easily use pineapple, mango, or papaya and have a hit!)
Directions See How It's Made
- Prepare rice.
- In a large nonstick skillet, heat oil on medium for 1 minutes.
- Add soy sauce, ginger, garlic and pork and cook for 3-4 minutes, occasionally flipping pork strips with a spatula until meat is cooked through.
- Remove skillet from heat and stir in lime juice and cilantro.