Chili-rubbed pork and vegetable stir fry
Here's a perfect recipe to prepare ahead of time, so when you get home at the end of the day, a few minutes to stir fry and you've got a beautiful, delicious and healthy dinner.
1 (1-2 pound) boneless centre cut pork loin, trimmed and tied
2 cups cooked jasmine rice
2 tablespoons sesame oil
1/2 white onion, sliced
1 red pepper, sliced thinly
2 cups snow peas
1 cup bean sprouts
2 green onions, thinly sliced, to garnish
Coarse salt and freshly ground pepper, to taste
1 teaspoon dried chili flakes
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed assorted peppercorns
1/2 teaspoon hot chili sauce
1 tablespoon soy sauce
1 tablespoon canola oil
1/2 teaspoon coarse salt
1/3 cup toasted sesame seeds
For chili rub, heat nonstick skillet over medium heat. Add chili flakes, cumin, coriander and peppercorns; toast 1 to 2 minutes. Remove to small bowl; add chili sauce, soy sauce, oil, salt and mix well. Rub entire pork with spice paste and sprinkle with sesame seeds. Marinate 30 minutes at room temperature or up to 1 day in refrigerator.
Preheat oven to 350°F. Place pork roast in roasting pan, uncovered and cook 45 minutes or until internal temperature reaches 155°F. Let rest 5 minutes before slicing into 1/2-inch wide strips. Set aside.
Cook rice according to package directions. Set aside.
For stir fry, heat wok or heavy bottomed skillet, over high heat. Add oil and onion and stir fry for 5 minutes. Add pork, red pepper, snow peas and bean sprouts and stir fry 3 minutes. Transfer equal amounts rice to serving bowls, top with stir fry and sprinkle with green onion. Season with salt and pepper.
For gluten free, keep the soy sauce out of recipe. For vegetarian version, replace pork with firm crispy fried tofu or leave it off entirely.