Pork Amandine
Total time: 30 minutes
Loaded with celery and almonds, this was a classic dish on the menu of the Chinese restaurant I worked with. I have added a bit more pork and ginger to my version and serve it over brown rice.
Ingredients:
- 10oz pork tenderloin or boneless chops, 300gr, 10.5oz boneless top loin chops
- 1 onion, 145gr, 5.2oz
- 2 cloves garlic, 8gr, .28oz
- 1 tsp minced ginger
- 3 ribs celery about 1 1/3 cups, 150gr, 5.3oz
- 1/2 green pepper, 80gr, 2.8oz
- 1 carrot, 90gr, 3.2oz
- 4oz mushrooms, 125gr, 4.4oz
- 1/3 cup almonds whole, sliced or slivered,45gr, 1.6oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 cup chicken stock, 225gr, 8oz
- 1 tbs soy sauce, 16gr, .56oz
- 1 tbs sherry (optional), 15gr, .53oz
- 1 1/5 tbs cornstarch (Maizena, corn flour) dissolved in 2 tbs water, 12gr, .42oz
Instructions:
- Thinly slice onion.
- Mince garlic.
- Mince ginger (peel first).
- Julienne the pepper and carrot (techniques).
- Trim and slice mushrooms.
- Slice celery on the diagonal.
- Cut the pork into large bite-size pieces.
- Heat olive oil in large nonstick skillet over medium-high heat. Add onion to skillet and stir-fry for 2 minutes.
- Add garlic and ginger and stir-fry another 2 minutes. Remove onions/garlic from pan and set aside.
- Add pork and stir-fry 3 - 5 minutes, until nicely browned. Remove and put with onions.
- Add carrots, mushrooms and pepper to skillet and stir-fry 5 minutes.
- Return pork, onions, garlic and ginger to pan. Add chicken stock, sherry, soy sauce and bring to a boil. Cover, reduce heat and simmer for 5 minutes.
- Remove cover, add cornstarch mixture and stir until thickened.
- Stir in almonds and serve over rice.
- Add more soy sauce if desired, according to taste.
Brown Rice Time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. If you can't get a quick cooking brown rice, and don't want to take the 40 minutes to cook the regular, you can substitute Basmati.
Ingredients:
- 2/3 cup brown rice, 125gr, 4.4oz
- 1 1/3 cups chicken broth or whatever your rice calls for, 310gr, 11oz chicken broth
- 1/2 tsp dried thyme
Instructions:
- Cook rice according to package instructions adding the herbs with the stock or water. Fluff and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1603 / 801.5 Total Carbohydrates: 161 / 80.5 Dietary Fiber: 24 / 12 Total Fat: 62 / 31 Saturated Fat: 12 / 6 Cholesterol: 208 / 104 Protein: 99 / 49.5 Calcium: 355 / 177.5 Sodium: 2988 / 1494 |
General Technical Details and Disclaimer:
Note: Pork chops vary greatly in calories; this assumes top loin chops with fat trimmed but not completely removed. Center cut chops are higher; sirloin cut chops are lower.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
