I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Tuesday, February 19, 2008

Sesame Pork over Couscous

I got bored with some of my standard cookbooks, so a quick trip to the library temporarily fixed that. I picked up the Cooking Light book, "Low-Fat Ways to Stir-Fry." Just from flipping through it, there seem to be quite a few good looking recipes in a variety of ethnic origins (Italian, Asian, Greek, and a few more).

Tonight's recipe was delicious! I marinated the pork for about 3 hours and it was so tender and flavorful. The original recipe calls for shrimp, but due to a food allergy, I had to substitute something else.

Ingredients
  • 1/2 pound pork tenderloin, sliced into strips (original recipe says 1 pound unpeeled medium-size fresh shrimp)
  • 1 cup sliced green onions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tsp grated ginger
  • 3 cloves garlic
  • 3.5 cups canned no-salt-added chicken broth, divided
  • 1.5 cups couscous, uncooked
  • 2 cups fresh broccoli
  • 1 cup julienne-sliced sweet red pepper
  • 1 cup fresh snow pea pods, trimmed
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame seeds, toasted
Directions

1. If using shrimp, peel and devein. Combine shrimp/pork, green onions, and next 4 ingredients in a bowl. Cover and marinate in refrigerator at least 30 minutes, or up to 3 hours.

2. Bring 3 cups chicken broth to a boil in a medium saucepan; remove from heat. Stir in couscous; cover and let stand 5 minutes. Fluff couscous with a fork; set aside, and keep warm.


3. Coat a wok or large nonstick skillet with cooking spray and heat at medium-high. Add shrimp/pork mixture; stir-fry 4 minutes or until cooked. Remove from wok, and set aside.


4. Add broccoli, sweet red pepper and snow peas to wok; stir-fry 3 minutes at medium-high. Combine cornstarch and remaining 1/2 cup chicken broth; stir well. Add cornstarch mixture to wok; bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened.


5. Stir in shrimp/pork mixture and cook 1 minute or until thoroughly heated. For each serving, spoon 1 cup shrimp/pork mixture over 1 cup couscous and sprinkle with 1/4 teaspoon sesame seeds. Yield 4 servings.

1 comment:

Toothfairyrecipes said...

Looks gorgeous. Havent tried sesame with couscous yet, I'll give it a go:-)
X M