Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Finely chopped fresh ginger
2 Serrano or jalapeno peppers,
-seeded and finely chopped
4 Cloves garlic, finely
-chopped
3 tb Fish sauce
2 tb Fresh orange juice
1 ts Cornstarch
1/2 ts Freshly ground black pepper
1 lb Pork tenderloin, trimmed of
-fat and membrane and cut
-across the grain into
-1/4-inch-thick slices
1 tb Sugar
3 ts Vegetable oil, preferably
-canola oil
2 c Finely sliced onions (2-4
-onions)
1/4 c Sliced fresh cilantro leaves

In a shallow dish, combine ginger, peppers, garlic, 1 tablespoon of
the fish sauce, 1 tablespoon of the orange juice, cornstarch and
black pepper. Add pork and toss to coat it with marinade. Set aside
to marinate for 10 to
20 minutes.

In a small bowl, mix sugar, the remaining 2 tablespoons fish sauce
and 1 tablespoon orange juice.

Heat a wok or large nonstick skillet over high heat. Swirl in 1
teaspoon of the oil. Add onions and cook, stirring, until limp and
caramelized, about 5 minutes. Transfer the onions to a plate. Wipe
out the pan. Add the remaining 2 teaspoons oil to the pan and
increase heat to high. Slowly drop in pork and stir-fry until browned
and just cooked through, 2 to 3 minutes. Add the reserved fish
sauce/orange juice mixture and the reserved onions; toss until the
pork is coated with sauce. Sprinkle with cilantro and serve over rice.

Per serving: 240 cal, 27 G Pro, 8.0 G Fat, 15 G Carb, 834 MG Sod, 79
MG Chol

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