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Basmati rice wild rice pork tenderloin vegetable oil garlic fresh ginger ground coriander ground cumin ground turmeric Garam Masala Brussels sprouts lemon juice yogurt fresh mint fresh cilantro
Viewed: 22 - Published at: 8 years agoIngredients
- 2 cups basmati rice
- 1/2 cup wild rice
- 1 3/4 lbs pork tenderloin, thinly sliced
- 2 tsp vegetable oil
- 2 cloves garlic, crushed
- 1 piece (1/4 inch) fresh ginger, grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 lb brussels sprouts, halved
- 10 oz patty-pan squash, quartered
- 1 medium leek, thinly sliced
- 1/4 cup lemon juice
- 3/4 cup low fat yogurt, plus additional 1/2 cup, to serve
- 1 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh cilantro
Method
- Cook rices, in separate medium saucepans of boiling water, until just tender (wild rice will take longer to cook than basmati); drain. Combine rices in large bowl; cover to keep warm.
- Meanwhile, heat wok on high heat. Stir-fry pork, in batches, until browned all over. Remove from pan.
- Heat oil in wok on high heat. Stir-fry garlic, ginger and spices until fragrant. Add sprouts, squash, leek, lemon juice and 1/4 cup water; stir-fry until vegetables are just tender.
- Return pork to wok with 3/4 cup yogurt and herbs; stir-fry until combined.
- Serve pork stir-fry with rice. Top with 1/2 cup yogurt.
