I’m back on my quick and healthy dinner kick. One of my favorite places to look for recipes that are both quick and healthy is in Cooking Light Cookbooks. I find so many delicious recipes that are perfect to make during the week when I work and come home tired.
This Vietnamese Caramel Pork recipe is an example of this. I really enjoy making ethnic cuisine since we don’t have anything except Chinese buffets in this area. I wish we had a good Thai or Indian place but there’s nothing around here.
This Vietnamese dish has stir fry pork with carrots, onions, cabbage, and sweet brown sugar. It has delicious flavors from the oyster sauce, soy sauce, and rice vinegar. I tossed it with some rice, squeezed a lime wedge over top, and it was a great weeknight meal!
- 1 T. sesame oil
- 1 lb. pork chops, cut into 1 inch pieces
- 1 c. onion, chopped
- 1 c. carrot, chopped
- 1 T. ginger, minced
- 4 garlic cloves, minced
- 3/4 c. chicken broth
- 1 1/2 T. brown sugar
- 1 T. oyster sauce
- 2 T. low sodium soy sauce
- 1 T. cornstarch
- 1 T. rice vinegar
- 1/2 t. crushed red pepper
- 2 c. white rice, cooked
- 1 c. cabbage, thinly sliced
- 4 lime wedges
- Heat the sesame oil in a large skillet over medium heat. Add the pork and stir fry for 6 minutes.
- Add the onions, carrots, ginger, and garlic to the pan. Saute for 2 minutes.
- In a small bowl combine chicken broth, brown sugar, oyster sauce, soy sauce, cornstarch, rice vinegar, and red pepper. Whisk until well combined.
- Add to the pan. Reduce heat and simmer for 5 minutes or until sauce has thickened.
- Add the cabbage to the pan and saute for 3 minutes.
- Place rice on 4 plates and top with pork and vegetables. Set a lime wedge on top of each.
Source: Cooking Light May 2014