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Showing 1-8 of 8
From: My Recipes
Vietnamese Pork-and-Noodle Soup
- 1/4 pound linguine
- 1 pork tenderloin (about 3/4 pound), cut into 1 1/2-by-1/2-by-1/2-inch strips
- 1 1/2 tablespoons cooking oil
- 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
- 1 teaspoon salt
From: My Recipes
Vietnamese Skewered Pork and Onions
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 cups long-grain white rice
- 1 pork tenderloin (1 lb.)
- 3 tablespoons orange marmalade
From: My Recipes
Fettuccine with Five-Spice Pork and Carrots
- 4 cloves garlic, cut into thin slices
- 4 scallions including green tops, chopped
- 1 teaspoon sugar
- 4 carrots, cut in half lengthwise and then crosswise into 1/4-inch slices
- Salt
From: My Recipes
Chinese Pork Radicchio Wraps with Hot-Sweet Dipping Sauce
- 1 whole pork tenderloin (1 to 1 1/2 lb.)
- 3 green onions, ends trimmed and white and light green parts thinly sliced lengthwise into ribbons
- 1/4 cup sugar
- 1 clove garlic, peeled
- 2 or 3 drops Sriracha sauce, or more to taste
From: Food & Wine
Vietnamese Glazed Skinny Pork Chops
- 2 teaspoon(s) freshly ground pepper
- 2 medium shallots
- 4 clove(s) garlic
- Jasmine Rice with Carrot Relish
- Salt
From: My Recipes
Asian Barbecued Pork
- 1 (1 1/2-pound) pork tenderloin, trimmed
- 1 1/2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, crushed
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
From: My Recipes
Stir-Fried Pork with Carrots and Bok Choy
- 1 1/2 pounds pork loin, cut into 1-inch cubes
- 3 tablespoons cooking oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons cornstarch
- 1 onion, cut into thin slices
From: My Recipes
Galloping Horses
- 1 tablespoon fish sauce
- 1/4 cup dry-roasted peanuts
- 3 garlic cloves, chopped
- 1/4 teaspoon salt
- 1/3 cup chopped green onions
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