Many folks don’t know that cinnamon is a hot spice. Which makes it a logical choice for Asian dishes. Especially with things like pork or chicken. By utilizing of pre-made ingredients like canned pears, hoisin sauce, cinnamon pear balsamic vinegar and crunchy cashews, you’ll find yourself at the starting gate of deliciousness as you whip up a stir-fry full of interest and surprise.
Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and read the entire blog post, click here to visit her website: IFeelLikeCooking.com.
INGREDIENTS
- 10 ounces lean pork tenderloin sliced into thin strips and marinated for 3 hours
(I used 2 thick cut pork loin filets) - 3 cups cooked jasmine rice
- 1/3 cup cashew pieces
- 2 large celery stalks, sliced
- 3/4 cup canned pears, drained and cut into chunks
- 1 teaspoon chili flakes or more if preferred
- 1 tablespoon fresh grated ginger
- Handful chopped fresh parsley
- Chopped cilantro and scallions for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons Olive This! Single Varietal Olive Oil
- 3-4 tablespoons Hoisin sauce
Marinade:
- 1/3 cup soy sauce
- 1/4 cup Olive This! Cinnamon Pear Vinegar
- 2 tablespoons Olive This! Single Varietal Olive Oil
- 2 tablespoons sesame oil
- 3 large cloves garlic, sliced
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons juice of 1 tangerine
- 1 tablespoon juice of 1 lime
DIRECTIONS
You can use any pork but pork loin is the best as the more tender the meat the better this dish. Place thin strips of pork in a wide shallow bowl and add all the marinade ingredients. Stir very well. Cover and refrigerate for 3 hours turning the pork often in the marinade.
While the rice is cooking heat a medium sized saucepan to very hot and add olive oil. Add the celery, chili flakes, and stir for a minute. Now add the pork and all the marinade, as well as the chopped ginger. Stir and cook for only a minute or two. The very thin pork cooks fast! Add the salt and pepper, the pears, and stir a bit more to incorporate. Then add the hoisin sauce and about 2 tablespoons of the chopped parsley. Stir.
Serve over rice and garnish with more parsley, or you can garnish with cilantro, or even scallions.
©Recipe and Photo Copyright Camine Pappas, 2020. All rights reserved.
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