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Spaghetti Squash and Sautéed Asian Pork

source: staging.ricardocuisine.com
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Squash
1 spaghetti squash, about 1.4 kg (3 lb)
Olive oil 30 ml (2 tbsp.)
Sesame oil to taste
Salt and pepper

Sauce
125 ml (½ cup) chicken broth
30 ml (2 tbsp.) Hoisin sauce
30 ml (2 tbsp.) Rice vinegar
30 ml (2 tbsp.) Soy sauce
10 ml (2 tsp.) Cornstarch

Stir
1 pork tenderloin, about 454 g (1 lb), cut in half horizontally and cut into strips
Olive oil 30 ml (2 tbsp.)
5 ml (1 tsp.) Of toasted sesame oil
1 red pepper, seeded and cut into strips
6 green onions, chopped (reserve 2 green onions separately)
2 cloves garlic, minced
15 ml (1 tbsp.) Fresh ginger, finely chopped
2.5 ml (½ tsp.) Sambal oelek


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