This recipe is pretty easy to make once you get the hang of it. You can double it to feed a crowd or you can freeze what you don't eat. We love it with fresh snow peas from our garden - just add a tossed salad and a dinner roll and you have a meal.
Cut tenderloin in half (freeze remaining or you can use it all in this dish).
Slice tenderloin into bite size pieces.
Dust with flour.
Grate carrots, celery, and cabbage (either grate or finely chop).
Finely chop garlic, thin slice green onions.
1st pan- heat 3 tbs oil and 1/2 tsp sesame oil, when hot add tenderloin and cook until no longer pink, add garlic at end, cook for 3 minutes, then add 3 wooden spoonfuls of lite soy sauce, cook for another 3 minutes.
Add veggie's into the meat, stir and cook about 5-10 minutes.
2nd pan- heat 2 tbs oil and 1/2 tsp sesame oil unti hot- add dry rice and coat with oil, stir for 3 minutes until light brown.
Then add water and stir.
Take meat and veggie's and add with rice, add curry powder.
COVER with tight fitting lid (I use foil to seal the pan) over medium high heat for about 25 minutes.
Stir twice to keep from sticking to bottom of pan.
Mixture will be wet- test rice to see if done.
Once rice is done remove the lid, lower heat add 2-3 wooden spoonfuls of regular soy sauce and cook until pretty dry.
Should take about 10-15 minutes.
You can add- frozen pea pods or corn durning the last 15 minutes.
This will freeze well!
To make enough for 6 people use the whole tenderloin, triple the amount of carrots and celery and cabbage.