A traditional alternative to the tandoori, this stir-fried barbecue dish is cooked and packed with real yogurt, vegetables, herbs, spices, and wheat berries and keeps a red-hot aroma with the pork.
- 8 oz. lean pork
- ½ cup onion, minced, red, white, or yellow only
- 1 garlic clove
- 4 fresh California plums
- 1 cup plain low-fat yogurt
- 1 tbsp. flour
- 1 ½ tsp. fresh ginger root
- ½ tsp. turmeric
- ⅛ tsp. black or red pepper
- ¾ cup brown rice
- ¼ cup wheat berries
- 2 cups water
For garnishing Edit
- Cook pork in nonstick skillet, half at a time, 2 minutes or until browned, turning occasionally. Transfer to the platter.
- In the same skillet, sauté onion and garlic 1 minute.
- Add plums; sauté 1 minute longer. Remove from heat.
- Return pork to the pan. Combine yogurt with flour.
- Add to the skillet along with ginger, turmeric, and pepper.
- Bring to boil, then simmer 10 minutes, stirring occasionally. Serve over nutty rice and surround with condiments.
For the rice Edit
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