By Stacy McBryde Valleyof An Awesome Amazing Life
A few months ago, I subscribed to Plated, a grocery delivery service. Each Monday, I pick from seven meal options (four meat and fish options, three vegetarian options) for delivery the following week. I usually order two servings of two different meals for Wednesday delivery. It’s such a time-saver. All the fresh ingredients for a delicious home-cooked meal are delivered to my doorstep, and I get to do the fun part — COOK!
Last night, I made four servings of the Pork and Pineapple Stir-Fry with Napa and Purple Cabbages and Basmati Rice.
- 1/2 cups basmati rice
- 1 1/2 cups basmati rice
- 2 cups diced pineapple
- 24 ounces pork tenderloin
- 2 cloves garlic
- 1 head Napa cabbage
- 1/4 teaspoon crushed red pepper (optional)
- 1 cup shredded red cabbage
- 4 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 2 tablespoons canola oil (I used peanut oil)
- 2 1/2 cups water
- salt and pepper
- Cook Rice -- In a small pot, bring basmati rice, 2 1/2 cups water, and a pinch of salt to a boil over high heat. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, flush with a fork, re-cover and set aside.
- Prepare Ingredients -- Meanwhile, drain diced pineapple. Rinse pork, pat dry with paper towel, and cut into 1-inch cubes. Mince garlic. Rinse Napa cabbage and cut crosswise into 1/4-inch slices.
- Cook Pineapple -- Heat a large pan (I used a wok) over high heat. When pan is just smoking, add pineapple and cook, stirring, until golden brown, about 2 minutes. Remove from pan with a slotted spoon and set aside.
- Cook Pork -- Add 1 tablespoon canola oil to pan from pineapple over medium-high heat. Season pork on both sides with salt and pepper. When oil is simmering, add pork and cook, stirring occasionally, until browned on outside and cooked through, about 8 minutes. Remove from pan and set aside.
- Cook Cabbage -- Add garlic and crushed red pepper, if desired, to pan from pork over medium heat. Cook until garlic is golden, about 1 minute. Add Napa and red cabbages and cook until soft, about 2 minutes. Return pineapple and pork to pan and stir to combine. Add soy sauce and rice wine vinegar, stir, and simmer until liquid is absorbed, about 1 minutes.
- Plate Stir-Fry -- Taste stir-fry and add salt and pepper as needed. Divide rice evenly between four plates and top with stir-fry. Serve hot.
My name is Stacey Valley. I’m a wife, mother, and public health professional with a horrible sweet tooth. My life is quite beautifully ordinary and at the same time more than I could have ever imagined. I blog to express my feelings, share photos and recipes, and occasionally rant about health issues or the craziness of juggling motherhood, marriage, and making a living. My life’s motto is “Live big. Love deep.
If you’d like to try Plated for yourself, here’s a link for TWO FREE PLATES: at Plated Com. It is kind of expensive, but considering the time savings, I think it’s totally worth it. If you try it, please let me know what you think”