Peruvian-Style Stir Fry
- 1 1/2 Pound Pork Tenderloin, Cut Into 1-inch Thick Strips
- 3 Tablespoons Olive Oil
- 1 Red Onion, Sliced Thickly
- 1 1/2 Cups Plum Tomatoes, Sliced Thickly, Seeds Removed
- 1 Teaspoon Cumin
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Rice Vinegar
- 1/4 Cup Fresh Cilantro, Chopped
- 2 Tablespoons Green Onions, Sliced
- 3 Tablespoons Garlic, Minced
- 2 Tablespoons Kosher Salt
- 2 Teaspoons Cumin
- 1/4 Cup Rice Vinegar
- 3 Tablespoons Soy Sauce
- 2 Cups French Fries, Freshly Fried Or Use Baked Fries
- 1 Teaspoon Kosher Salt
- 1 Key Lime, Halved
- Cooked White Rice
- Serving Size: 4
- Cook time: 30 Minutes
A veritable blast of bold and bright flavors in every bite, take a “wok” on the pork side with this spin on a traditional Peruvian dish.
- In a small bowl, combine all marinade ingredients and mix.
Marinate the pork and cover bowl with a plastic wrap. Refrigerate for 1 hour. Using a wok or a sauté pan, bring to high heat, add olive oil and onions, sauté for three minutes stirring occasionally. Add pork (discarding the marinade) and cook until golden brown, approximately 7 minutes.
- Add tomatoes, cumin, soy sauce, rice vinegar, cilantro, green onion and cook for another 5 minutes.
- Serve with white rice and French fries, garnish with key limes.