Go back to screen version of Sachiko's microwave recipesBack  
  
Sachiko's Original Recipes www.SachikoCooking.Com

Ginger Pork
Aromatic ginger flavored pork
Photo of Ginger Pork (a typical Japanese dish): a quick microwave meat recipe provided with nutrition facts for a pork entree.
[4 Servings]    Cooking time: 25 minutes
 

1 1/2 pounds pork tenderloin
1/4 cup cornstarch
1/2 pound green beans cut in 3 - 4 inch long pieces
1/2 pound baby carrots

< Ginger Sauce >
Image of ingredients of Ginger Sauce 1/4 cup soy sauce
1/4 cup sugar
3 tablespoons red wine
1/2 teaspoon powdered ginger

1. Place all the <Ginger Sauce> ingredients in a 1-quart casserole, and mix well or until the sugar completely dissolves. Cover with a vented microwave lid* and cook on HIGH (1200W) for 1 – 1 1/2 minutes. Take out and stir until the sauce becomes thickened. Set aside.

Image of coating the pork with flour. 2. Slice the pork tenderloin into 1/2 inch thick pieces. Pound the pork slices with a meat tenderizer or bottle, to flatten slightly. Put the pork into a plastic bag with some flour and shake to coat.

Image of pork and vegetables arranged ready for microwave cooking. 3. Place the green beans, and carrots in a 3-quart casserole. Arrange the pork slices on top, around the perimeter of the bowl, leaving the center open.

4. Cover with a vented microwave lid* and cook on HIGH (1200W) for 13 – 14 minutes.

5. Take out and transfer only the pork slices into the <Ginger Sauce>.

6. Place the vegetables and the pork on warm serving plates. Add more <Ginger Sauce> if desired.

* When using plastic wrap as a cover, poke a hole in the center to release the steam.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.


Nutrition Facts
One serving contains:
Calories Total Fat Saturated Fat Cholesterol Sodium Carbohydrate Dietary Fiber Protein
357 10.4g 3.2g 111mg 919mg 23.6g 2.9g 38.7g
 
©Copyright 2002 SachikoCooking.Com, All Rights Reserved