White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled. If it’s not your thing, you can substitute the same amount of carrot. This recipe is a great way to use up leftover quinoa; if you don’t have any on hand, make it ahead and spread it out on a large rimmed baking sheet to cool quickly.
Ingredients
- 1 lemongrass stalk
- 2 green onions, sliced
- 2 cloves garlic
- 1 tbsp (15 mL) packed brown sugar
- 1 tbsp (15 mL) fish sauce
- 1 tbsp (15 mL) unseasoned rice vinegar
- 1 lb (454 g) pork tenderloins
- 1 tsp (5 mL) vegetable oil
Stir-Fried Quinoa:
- 1 tbsp (15 mL) vegetable oil
- 3 cloves garlic, minced
- 1 tsp (5 mL) minced fresh ginger
- 1 tsp (5 mL) ground coriander
- 8 cups (2 L) sliced Swiss chard leaves, and stems (about 1 bunch)
- 3 cups (750 mL) cold cooked quinoa, (about 1 cup uncooked)
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
Pickled Radish Salad:
- 2 tbsp (30 mL) unseasoned rice vinegar
- 1 tsp (5 mL) granulated sugar
- 1 pinch salt
- 1 cup (250 mL) julienned carrot
- 1 cup (250 mL) julienned daikon radish
Preparation
Trim dry ends off lemongrass and discard tough outer leaves; slice lemongrass. In blender, pur?e lemongrass, green onions, garlic, 1/4 cup water, brown sugar, fish sauce and vinegar to form thin paste.
Trim any fat or silverskin off pork; place pork in shallow dish. Pour lemongrass mixture over top, turning to coat; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Pickled Radish Salad: Meanwhile, in bowl, whisk together vinegar, sugar and salt; stir in carrot and daikon. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In large nonstick skillet, heat oil over medium-high heat; brown pork all over, about 8 minutes. Transfer to foil-lined baking sheet; bake in 375 F (190 C) oven until just a hint of pink remains inside or instant-read thermometer inserted into thickest part reads 160 F (71 C), about 35 minutes.
Transfer pork to cutting board; tent with foil and let stand for 5 minutes before slicing.
Stir-Fried Quinoa: Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; cook garlic, ginger and coriander until fragrant, about 1 minute. Add Swiss chard; cook until wilted, about 2 minutes.
Add quinoa, salt and pepper; cook, stirring occasionally, until heated through, about 5 minutes.
Serve quinoa topped with pork and radish salad.
Source: Irene Fong and The Test Kitchen
