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| General Category : Main Course |
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| Food Group : Vegetables, Cheese/Other Dairy, Meat-Veal |
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| Preparation Method : Stir-fry |
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Classic Austro-Hungarian pork paprikash inspired this stir-fry version that's quick, simple and satisfying. Serve over rice or egg noodles.
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Ingredients
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2 small pork tenderloins (11⁄4 lb/625 g total) |
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2 tbsp (30 mL) all-purpose flour |
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1/4 tsp (1 mL) cayenne pepper |
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8 oz (250 g) oyster mushrooms |
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4 green onions |
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1-1/2 tbsp (22 mL) vegetable oil |
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1-1/2 tbsp (22 mL) butter |
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2 cloves garlic, minced |
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2 tbsp (30 mL) sweet paprika |
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3/4 tsp (4 mL) salt |
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1/4 cup (60 mL) dry white wine or vermouth |
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2/3 cup (150 mL) chicken or vegetable stock |
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1/2 cup (125 mL) sour cream |
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Preparation
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Trim off any silverskin (connective tissue) from pork; cut pork into 1/4-inch/5 mm thick slices. Toss with flour and cayenne pepper. Trim any hard ends from stems of oyster mushrooms and tear larger ones into smaller pieces. Thinly slice onions, separating white and green parts. Set aside.
In wok or large skillet, heat oil over high heat; add butter, garlic and white parts of onions. Stir-fry until onions are softened, about 1 minute. Add pork slices; stir-fry until seared, about 3 minutes. Add mushrooms; stir-fry until limp, about 1 minute. Stir in paprika and salt; stir in wine. Stir-fry until liquid is cooked out. Add stock and bring to boil; cook until sauce is thickened, 1 to 2 minutes. Stir in sour cream; heat through and stir in green parts of onions.
Makes 4 servings.
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Nutritional information
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Per serving: about 360 cal, 38 g pro, 18 g total fat (7 g sat. fat), 10 g carb, 3 g fibre, 106 mg chol, 714 mg sodium. % RDI: 6% calcium, 27% iron, 25% vit A, 10% vit C, 18% folate.
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Source
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Homemakers Magazine: November 2006
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