- 1
Ingredients
- 2 - 3 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1 tablespoon dry white wine or dry sherry
- 12 ounces pork tenderloin, thinly sliced crosswise
- 3 tablespoons peanut or vegetable oil
- 2 red, orange, and/or yellow sweet peppers, cut into bite-size pieces
- 1 banana pepper, sliced crosswise and seeded, if desired
- 3 cups cold cooked long grain rice*
- Fresh flat-leaf Italian parsley
- Lime halves or wedges
Preparation
Step 1
1. In a small bowl combine curry powder, salt, cayenne pepper, and ginger. In a separate small bowl combine soy sauce and wine; set aside.
2. Place pork in a resealable plastic bag. Add spice mixture to bag. Seal bag; toss to coat.
3. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 1 Tbsp. of peanut oil, add pork and stir-fry 2 minutes or until pork is no longer pink. Remove pork from skillet. Swirl in another Tbsp. of oil. Add peppers; stir-fry 2 to 3 minutes. Remove peppers from pan. Add remaining 1 Tbsp. of oil and rice; stir-fry 2 minutes, breaking up rice with spatula until heated through. Swirl in soy sauce mixture. Return pork and peppers to pan; stir-fry 1 minute until heated through. To serve, sprinkle with parsley. Pass lime wedges.