Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO MAKE DA SIZZLING RICE: | 2. Add rice and water to a small saucepot and bring to a boil over medium heat. | 3. Reduce the heat to low, cover and simmer for 5 minutes. | 4. Remove from heat and let sit 30 minutes. | 5. Transfer the rice to a baking sheet and cool to room temperature. | 6. Preheat the oven to 200º F & put the rice into the oven and let it dry out for 1 hour. | 7. Heat1-2 cups of oil to 350º F in a heavy-bottomed pan over medium heat. | 8. Cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes. | 9. Set aside on a plate. | 10. TO MAKE DA PORK: | 11. Cut the pork into 3/4-inch rounds. | 12. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl. | 13. Add the pork and let marinate for15 minutes. | 14. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper. | 15. Lightly press down on the pork to flatten and dredge in the flour mixture. | 16. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides. | 17. TO MAKE DA GRAVY: | 18. In a medium sauce pot, over medium heat, add the oil. | 19. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent. | 20. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey. | 21. Simmer for 1 hour or until reduced by half. | 22. Strain the gravy and return it to the pot over low heat. | 23. Combine the 4 tablespoons water and cornstarch in a small bowl. | 24. Slowly stir it into the sauce and cook until the gravy has thickened. | 25. FOR DA PLATE-UP: | 26. Transfer the rice to a serving platter, and arrange the pork on the platter. | 27. Top with the gravy and garnish with the green onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	2	cups	rinsed	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-
pork tenderloin	2	lb		1088.0025	0.0	187.2271	32.0054
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
rice wine vinegar	3	tablespoons		-	-	-	-
purpose flour	1	cup		-	-	-	-
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
garlic	1	teaspoon	granulated	151.98	33.7212	6.4872	0.51
onion	1	teaspoon	granulated	60.0	14.01	1.65	0.15
kosher salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
yellow onion	1		diced	60.0	14.01	1.65	0.15
ginger	3/4	cup	diced	57.6	12.7944	1.3104	0.54
garlic	3/4	cup	diced	151.98	33.7212	6.4872	0.51
black pepper	1	tablespoon	cracked	5.773	1.4708	0.239	0.075
white wine	1	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
chicken broth	2	cups	low sodium	156.24	3.78	22.2768	5.2416
soy sauce	4	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
honey	2	tablespoons		-	-	-	-
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
green onion	1/2	cup	diced	9.585	2.0377	0.3444	0.1668

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.