Korean BBQ Pork with Crunchy Wontons
Apr 8, 2013 23:34:18 GMT -5
Post by PurplePuppy on Apr 8, 2013 23:34:18 GMT -5
Korean BBQ Pork with Crunchy Wontons
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16 square wonton wrappers (3 in./7.5 cm)
1 jalapeño pepper, seeded
2 medium carrots, peeled
1 large red bell pepper
1 medium onion
1 pork tenderloin (about 1 lb/450 g), trimmed
3 garlic cloves
1 1/2 tbsp (22 mL) canola oil, divided
1 cup (250 mL) snow peas, trimmed
3 green onions, cut into 1 1/2-in. (4-cm) pieces
1/2 cup (125 mL) Korean BBQ Sauce
1/4 cup (50 mL) apple jelly
Additional sliced green onion for garnish (optional)
Directions:
1) Stack wontons and cut them into 1/4-in. (6-mm) strips with Chef’s Knife. Separate strips and place in Small Baker. Lightly spray them with canola oil using Kitchen Spritzer and toss to coat.
2) Microwave strips, uncovered, on HIGH 3-4 minutes or until they begin to brown, stirring every minute. Spread strips over Parchment Paper to cool.
3) Coarsely chop jalapeño using Food Chopper. Cut carrots lengthwise into quarters, then crosswise into thirds.
4) Cut off top of bell pepper and scoop out seeds. Wedge pepper using and cut wedges crosswise into thirds. Wedge onion; cut wedges crosswise in half.
5) Slice pork lengthwise into four strips. Cut strips crosswise into 1/4-in. (6-mm) pieces. Mix pork and garlic pressed with Garlic Press in bowl.
6) Heat 1 tbsp (15 mL) of the oil in 11- or 12-in. (28- or 30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering.
7) Cook pork without stirring 3-5 minutes or until browned. Stir pork and cook 1-2 minutes; remove it from Skillet.
8) Add remaining 1/2 tbsp (7 mL) oil to Skillet. Add vegetables; cook and stir 2-3 minutes or until crisp-tender. Stir in pork, sauce and jelly; cook 1-2 minutes or until heated through.
9) Divide wonton strips among serving plates and top with pork mixture. Garnish with additional sliced green onion, if desired.
Yield: 6 servings
***
16 square wonton wrappers (3 in./7.5 cm)
1 jalapeño pepper, seeded
2 medium carrots, peeled
1 large red bell pepper
1 medium onion
1 pork tenderloin (about 1 lb/450 g), trimmed
3 garlic cloves
1 1/2 tbsp (22 mL) canola oil, divided
1 cup (250 mL) snow peas, trimmed
3 green onions, cut into 1 1/2-in. (4-cm) pieces
1/2 cup (125 mL) Korean BBQ Sauce
1/4 cup (50 mL) apple jelly
Additional sliced green onion for garnish (optional)
Directions:
1) Stack wontons and cut them into 1/4-in. (6-mm) strips with Chef’s Knife. Separate strips and place in Small Baker. Lightly spray them with canola oil using Kitchen Spritzer and toss to coat.
2) Microwave strips, uncovered, on HIGH 3-4 minutes or until they begin to brown, stirring every minute. Spread strips over Parchment Paper to cool.
3) Coarsely chop jalapeño using Food Chopper. Cut carrots lengthwise into quarters, then crosswise into thirds.
4) Cut off top of bell pepper and scoop out seeds. Wedge pepper using and cut wedges crosswise into thirds. Wedge onion; cut wedges crosswise in half.
5) Slice pork lengthwise into four strips. Cut strips crosswise into 1/4-in. (6-mm) pieces. Mix pork and garlic pressed with Garlic Press in bowl.
6) Heat 1 tbsp (15 mL) of the oil in 11- or 12-in. (28- or 30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering.
7) Cook pork without stirring 3-5 minutes or until browned. Stir pork and cook 1-2 minutes; remove it from Skillet.
8) Add remaining 1/2 tbsp (7 mL) oil to Skillet. Add vegetables; cook and stir 2-3 minutes or until crisp-tender. Stir in pork, sauce and jelly; cook 1-2 minutes or until heated through.
9) Divide wonton strips among serving plates and top with pork mixture. Garnish with additional sliced green onion, if desired.
Yield: 6 servings