Page 122 - Food Network Magazine ( PDFDrive )_Neat

Weeknight
Cooking

We revamped an old recipe with
not-so-great reviews. We hope
you’ll give it another shot!
Do-Over!

Fixer-Upper

Check out what reviewers said
about the original recipe,
and how we tweaked it.
“Really needs more oomph.”
—Gidget265
Fix: We upped the garlic and
added fresh herbs at the end.

“Only using 1 teaspoon of oil for
stir-frying the meat resulted in a
NEW & sticky, gloppy mess in my pan.”
IMPROVED! —beachinfrizzy
Fix: We increased the oil and
changed the method so the pork
is no longer coated in cornstarch.
RICE NOODLES WITH PORK AND GINGER VEGETABLES
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4 “Next time I’ll make sure the
pieces of pork and veggies are
8 ounces rice noodles 1. Cook the noodles as the label directs, then
smaller so they are easier to eat.”
1 small pork tenderloin (about drain and rinse under cold water. Meanwhile, —Richelle.SB77
12 ounces), cut into ½-inch cubes season the pork generously with salt and Fix: We cut the pork into cubes
Kosher salt and freshly ground pepper pepper; set aside. Whisk the chicken broth and
1½ cups low-sodium chicken broth cornstarch in a medium bowl; set aside. instead of strips—the meat is
1 tablespoon cornstarch 2. Heat a large nonstick skillet over high heat. less likely to dry out that way.
2 tablespoons vegetable oil Add 1 tablespoon vegetable oil, then add the
1 bunch scallions, sliced (white and pork and stir-fry until lightly browned, about “The chicken broth made the
green parts separated) 5 minutes; transfer to a bowl. Add the remaining dish a little soggy and soupy and
1 2-inch piece fresh ginger, 1 tablespoon vegetable oil to the pan, then add not so much like a stir-fry.”
peeled and minced the scallion whites, ginger and garlic; reduce the —jritt2004
6 cloves garlic, minced heat to medium and cook, stirring, 2 minutes. Fix: We reduced the amount of
3 cups precut stir-fry vegetables 3. Add the vegetables to the skillet and cook, broth by ½ cup. We also decided
(about 12 ounces) stirring occasionally, until they start softening, to rename the dish—“stir-fry”
⅓ cup chopped fresh cilantro, basil about 2 minutes. Add the broth mixture and was misleading.
and/or mint 1 teaspoon salt; bring to a boil. Cook, stirring PHOTO: ANTONIS ACHILLEOS; FOOD STYLING: JAMIE KIMM; PROP STYLING: KARIN OLSEN.
Juice of 1 lime occasionally, until the sauce thickens slightly and
the vegetables are crisp-tender, about 3 minutes. “Next time I will add something
Weeknight
4. Return the pork to the skillet along with sour, like lime juice.”
Light!
Cookıng
the noodles and stir to warm through. Remove
Start the new year right
with healthful meals from —Victoria20
Food Network Kitchens.
from the heat and stir in the scallion greens, Fix: We called for a specific
herbs and lime juice. amount of lime juice this time.
The original
version of this Per serving: Calories 410; Fat 10 g (Saturated 2 g); The original recipe just called for
recipe ran Cholesterol 55 mg; Sodium 540 mg; Carbohydrate 55 g; lime wedges as a garnish.
in 2013. 89
Fiber 3 g; Sugars 2 g; Protein 22 g
120 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016