Dinner will be on the table soon and guest or family will be delighted.
Serves 4
1 cup (200 g) rice
3 cups (600 g) chopped watercress, plus springs for garnish
3 Tbs. (45 ml) olive oil
1 1/4 pounds (460 g) organic pork tenderloin, cut into bite-size pieces
1/2 cup (100 g) finely julienned peeled ginger
4-6 minced garlic cloves
2/3 cup (135 g) organic orange marmalade
2 Tbs. (30 ml) fish sauce, soy sauce, or gluten-free liquid amino
3 Tbs. (45 ml) organic lime juice
1. Cook the rice as directed.
2. Toss in the watercress with 1 Tbs. (15 ml) oil.
3. Let stand, covered, for 10 minutes. Stir.
4. Heat the remaining oil in a large skillet over medium-high.
5. Add half of the ginger; cook until golden about a minute.
6. Let it Darin on paper towels.
7. Add port to the skillet and brown, 3-4 minutes, remove from the pan.
8. Add reaming ginger and garlic to the skillet, cook 30 seconds.
9. Add marmalade, fish sauce/soy sauce/liquid amino and lime juice.
10. Bring to a boil, stir, until syrupy, abut a minute.
11. Return the pork to the pan, simmer 30 seconds.
12. Serve for the rice with watercress springs and crisp ginger.
Watercress contains: vitamin K, C, A, calcium and manganese.
