Pork Fried “Rice”
Under 1 hour
6 ounces HORMEL® ALWAYS TENDER® Pork Loin Filet, thinly sliced
3 tablespoons HOUSE OF TSANG® Korean Teriyaki Stir-Fry Sauce
1 tablespoon seasoned rice vinegar
2 cups farro*
2 tablespoons HOUSE OF TSANG® Stir-Fry Oil, divided
1 large egg, lightly beaten
½ cup peeled, sliced carrot
3 garlic cloves, minced
3 tablespoons chopped fresh gingerroot
½ cup sliced green onion
¼ pound cooked shrimp, coarsely chopped
½ cup chopped red bell pepper
½ cup chopped broccoli
3 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
2 teaspoons light brown sugar
½ teaspoon ground white pepper
1. In small bowl, combine pork, teriyaki sauce and rice vinegar. Set aside.
2. Cook farro according to package directions. Spread in single layer on jelly-roll pan and set aside.
3. In wok, heat 1 tablespoon stir-fry oil over medium-high heat. Add egg and cook 30 seconds. Remove from wok with slotted spoon and set aside. Add pork mixture and cook 5 to 7 minutes or until cooked through and slightly charred. Remove from wok and clean wok.
4. Return wok to heat and add remaining 1 tablespoon wok oil. Add carrots and cook 3 minutes. Stir in garlic, ginger and green onion and cook 1 minute. Add shrimp, red bell pepper and broccoli and cook 3 to 4 minutes or until broccoli and pepper is crisp tender. Add farro, reserved egg and pork and toss until thoroughly combined. In small bowl stir together soy sauce and remaining ingredients; add to stir-fry and toss until heated through.
*Brown rice may be substituted for farro.