Southwestern Pork Stir Fry
This stir fry is so delicious served over Creamy Cilantro Polenta.
Foto: RecipeGirlBahan-bahan
- 3 to 4 cups whole milk
- ¾ cup whole grain polenta ((not instant))
- 1 tablespoon salted butter
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- One 27 ounce Smithfield Mesquite Pork Loin Filet, (trimmed and cut into 1 inch pieces)
- 1 large zucchini, (washed, trimmed and diced)
- 1 small red bell pepper, (seeded and cut into ¼ inch strips)
- 1 small yellow bell pepper, (seeded and cut into ¼ inch strips)
- ½ small red onion, (thinly sliced)
- 1 cup fresh or frozen corn kernels
- 1 medium jalapeño pepper, (seeded and thinly sliced)
- 1 medium garlic clove, (minced)
- 1½ tablespoons freshly squeezed lime juice
- 1 teaspoon chili powder
- salt and freshly ground black pepper, (to taste)
- 1 teaspoon cornstarch, (dissolved in chicken broth (below))
- ½ cup chicken broth
Langkah-langkah
In a medium saucepan, bring 1 cup of milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 3 to 5 minutes, stirring often until thickened. Add another 1 cup of the milk and stir. Continue to stir and simmer for 5 to 6 more minutes. Stir in another 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 5 to 6 more minutes.
Stir in the butter, salt, pepper and cilantro. Set aside while you make the stir fry.
Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often.
Add all of the vegetables to the skillet. Sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. Cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through.
Add the broth to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta.
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