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Photo: Jacob Fox
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ouncespork tenderloin, trimmed2teaspoonscornstarch1 ½teaspoonsreduced-sodium soy sauce plus 1 Tbsp., divided1teaspoondry white wine or dry sherry plus 1 Tbsp., divided¼teaspoonground pepper1teaspoonvegetable oil plus 1 Tbsp., divided2tablespoonsunsalted chicken broth plus ¼ cup, divided6garlic cloves, smashed1smallyellow onion, thinly sliced (about 1 cup)2mediumzucchini, sliced ¼ inch thick (about 1 lb. or 4 cups)1teaspooncapers, rinsed¼teaspoonsalt2tablespoonschopped fresh parsleyZest of 1 lemonLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
12ouncespork tenderloin, trimmed
2teaspoonscornstarch
1 ½teaspoonsreduced-sodium soy sauce plus 1 Tbsp., divided
1teaspoondry white wine or dry sherry plus 1 Tbsp., divided
¼teaspoonground pepper
1teaspoonvegetable oil plus 1 Tbsp., divided
2tablespoonsunsalted chicken broth plus ¼ cup, divided
6garlic cloves, smashed
1smallyellow onion, thinly sliced (about 1 cup)
2mediumzucchini, sliced ¼ inch thick (about 1 lb. or 4 cups)
1teaspooncapers, rinsed
¼teaspoonsalt
2tablespoonschopped fresh parsley
Zest of 1 lemon
Lemon wedges for serving
DirectionsCut pork into 2-inch-wide strips. Cut each strip into ¼-inch-thick slices. Combine the pork, cornstarch, 1 ½ tsp. soy sauce, 1 tsp. wine (or sherry), and pepper in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the pork is lightly coated.Combine 2 Tbsp. broth and the remaining 1 Tbsp. each soy sauce and wine (or sherry) in a small bowl. Set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add garlic; stir-fry until fragrant, about 10 seconds. Push the garlic to the sides of the pan and add the pork in an even layer. Cook, undisturbed, until the pork begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.Add zucchini, capers, and the remaining ¼ cup broth to the pan. Cover and cook over high heat for 1 minute. Uncover and stir-fry for 5 seconds. Cover and cook until the zucchini is bright green and almost all the liquid has been absorbed, about 1 minute. Return the pork to the pan, along with any accumulated juices. Add salt and the reserved broth and wine mixture; stir-fry until the pork is just cooked through and the zucchini is tender-crisp, 30 seconds to 1 minute. Add parsley and lemon zest. Discard garlic, if desired. Serve with lemon wedges.Equipment14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skilletOriginally appeared: EatingWell.com, January 2021
Directions
Cut pork into 2-inch-wide strips. Cut each strip into ¼-inch-thick slices. Combine the pork, cornstarch, 1 ½ tsp. soy sauce, 1 tsp. wine (or sherry), and pepper in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the pork is lightly coated.Combine 2 Tbsp. broth and the remaining 1 Tbsp. each soy sauce and wine (or sherry) in a small bowl. Set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add garlic; stir-fry until fragrant, about 10 seconds. Push the garlic to the sides of the pan and add the pork in an even layer. Cook, undisturbed, until the pork begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.Add zucchini, capers, and the remaining ¼ cup broth to the pan. Cover and cook over high heat for 1 minute. Uncover and stir-fry for 5 seconds. Cover and cook until the zucchini is bright green and almost all the liquid has been absorbed, about 1 minute. Return the pork to the pan, along with any accumulated juices. Add salt and the reserved broth and wine mixture; stir-fry until the pork is just cooked through and the zucchini is tender-crisp, 30 seconds to 1 minute. Add parsley and lemon zest. Discard garlic, if desired. Serve with lemon wedges.Equipment14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Cut pork into 2-inch-wide strips. Cut each strip into ¼-inch-thick slices. Combine the pork, cornstarch, 1 ½ tsp. soy sauce, 1 tsp. wine (or sherry), and pepper in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the pork is lightly coated.
Combine 2 Tbsp. broth and the remaining 1 Tbsp. each soy sauce and wine (or sherry) in a small bowl. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add garlic; stir-fry until fragrant, about 10 seconds. Push the garlic to the sides of the pan and add the pork in an even layer. Cook, undisturbed, until the pork begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
Add zucchini, capers, and the remaining ¼ cup broth to the pan. Cover and cook over high heat for 1 minute. Uncover and stir-fry for 5 seconds. Cover and cook until the zucchini is bright green and almost all the liquid has been absorbed, about 1 minute. Return the pork to the pan, along with any accumulated juices. Add salt and the reserved broth and wine mixture; stir-fry until the pork is just cooked through and the zucchini is tender-crisp, 30 seconds to 1 minute. Add parsley and lemon zest. Discard garlic, if desired. Serve with lemon wedges.
Equipment
14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)179Calories9gFat9gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
