Ingredients

Vegetable cooking spray

1 teaspoon dark sesame oil

1/8 teaspoon dried crushed red pepper

1 clove garlic, minced

1 pound pork medaillons (1/2-inch thick)

2 Tablespoons water

2 Tablespoons dry sherry

1 1/2 teaspoons brown sugar

1 1/2 teaspoons soy sauce

Dash of garlic powder

1 teaspoon dried cilantro (coriander)

2 cups cooked long-grain rice

Preparation

  1. Coat a large skillet with cooking spray; add sesame oil. Place over medium-high heat until hot. Add red pepper and garlic; saute 1 minute. Add pork, and cook 4 to5 minutes on each side or until browned. Transfer to a serving platter, and keep warm. Wipe pan drippings from skillet with a paper towel.

  2. Add water and next 5 ingredients to skillet; stir well. Cook over medium heat, stirring constantly, 1 minute or until slightly thickened.

  3. To serve, spoon 1/2 cup rice on each individual plate; place pork over rice. Spoon sauce evenly over each serving. Sprinkle evenly with green onions. Serve with steamed carrots, if desired.