Use the brightest rhubarb you can find for a dish that looks as beautiful and vibrant as it tastes. Note: Caramelizing the rhubarb separately before adding it to the stir-fry keeps it from falling apart.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 2 cups rhubarb, chopped in 1/2-inch pieces on the bias (3-4 stalks)
- 1/2 cup sugar
- 1 Tbsp. vegetable or canola oil
- 1 pork tenderloin, cut into 1/2-inch slices
- 1 red onion, sliced
- 2 cups assorted coarsely chopped spring vegetables (broccoli, bok choy, cabbage, asparagus, etc.)
- 1 Tbsp.minced ginger
- 2 cloves garlic, minced
- 2 Tbsp. cider vinegar
- 2 Tbsp. soy sauce
- Salt and freshly ground black pepper to taste
- Put the rhubarb and sugar in a heavy stainless-steel or enamel pan over medium high heat and stir occasionally until the rhubarb is just-tender, the sugar melts and the resulting syrup bubbles vigorously, 5 minutes or so. Remove from heat and set aside.
- Heat a tablespoon of oil in a heavy skillet over medium-high heat. When hot, add tenderloin pieces in a single layer and brown without disturbing for several minutes. Flip the pork over and add the onion, vegetables, garlic, ginger, salt, and pepper.
- When the pork is golden brown all over, add the vinegar and soy sauce. Cover and cook until the vegetables are barely tender, about 5 minutes. Reduce heat and add the reserved rhubarb and sugar syrup. Stir to combine. Serve hot, over rice if you like.
Makes 4 servings.