Japanese · Dinner
Garlic Chive Liver Stir Fry
Thin strips of pork tenderloin stir-fried quickly over high heat with garlic chives, ginger and garlic in a light soy-mirin glaze. The lean cut minimizes saturated fat and cholesterol while sesame oil and chives provide savoury, faintly sweet backbone. Served hot over steamed rice.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
392Calories
39.2gProtein
11.9gFat
30.1gCarbs
8.4gSugar
2.1gFiber
714mgSodium
76mgChol
2.7gSat Fat
790mgPotassium
85mgCalcium
3.1mgIron
0.7mcgVitamin B12
14mgVitamin C
Goes well with
Japanese Lager Beer
local
Mugicha (Barley Tea)
international
low-cholesterol
protein-rich
low-calorie
gluten-free-adaptable
low-chol
Instructions
1
Prep
Slice pork tenderloin thinly against the grain and toss with cornstarch, soy sauce and white pepper in a small bowl.
2
Heat
Add vegetable oil to a wok over high heat until shimmering, then sear pork in a single layer 90 seconds per side until golden brown.
3
Saute
Push pork to the side, add minced garlic and ginger to the cleared space over medium-high heat, stir 20 seconds until fragrant.
4
Toss
Add garlic chives to the wok and toss everything together over high heat 1 minute until chives brighten and just wilt.
5
Deglaze
Pour mirin and sesame oil around the wok edge, add sugar, toss over high heat 30 seconds until sauce clings glossy.
6
Plate
Spoon the stir-fry over cooked rice and serve immediately while pork is juicy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 5 oz140g garlic chives
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp mirin
- 1 tsp1 tsp sugar
- 2 tsp2 tsp vegetable oil
- 1 cup190g white rice, cooked
- 2 pinch2 pinch white pepper
