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.
- 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
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.