Sweet Pork with Beets

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup water
• 1 cup uncooked long-grain white rice
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• 1 1/2 pounds pork tenderloin, cut into thin 1 1/2 inch strips
• 2 tablespoons oyster sauce
• 1 teaspoon salt
• 3 (8.25 ounce) cans sliced canned beets, juice reserved
• 1 1/2 cups sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the 1 cup water and the rice to a boil in a covered saucepan. Reduce heat to low, cover, and simmer 18 minutes until the water is absorbed. Rest covered for 5 minutes.

2. Drain the beets, reserving all of the juice. Set the beets aside.

3. Toss the pork strips with the salt. Heat the vegetable oil in a large skillet over medium-high heat. Cook the pork in batches 4 to 5 minutes, stirring, until the thickest pieces reach 145°F (63°C), then rest 3 minutes. Remove from the pan.

4. Lower heat to medium. Add the minced garlic and ginger to the skillet and cook 30 seconds, stirring constantly.

5. Add the reserved beet juice, sugar, and oyster sauce. Simmer 3 minutes, stirring, until the sauce thickens slightly.

6. Return the pork and beets to the skillet. Toss 2 minutes until heated through and coated in the sauce.

7. Serve the sweet pork and beets over the cooked rice.