Pork, Asparagus & Avocado on Basmati; Iris

As my longtime readers know I buy whole pork loins and cut my own ‘boneless chops’.

The pork loins that I buy are, in typical French fashion, perfect: long, round and tied securely.

Three fourths of the loin gives my equally perfect ‘chops’. The remaining fourth has had a bone or bones removed and, once the string is also removed, falls apart into pieces. This goes into stir-fries, quiches, or whatever.

I defrosted my freezer the other day and found a few extra packages of ‘pork for stir-fry’.

(Yes, I actually have to defrost the freezer…..)

I wasn’t in the mood for the typical, soy-sauce infused stir-fry.

I was in the mood for something more….. Mediterranean.

Pork, Asparagus & Avocado on Basmati

Total time: 30 minutes

Ingredients:

  • 12oz (360gr) pork, suitable for stir-frying, cut into pieces
  • 3 green garlic, trimmed, sliced, including green tops
  • 12oz (360gr) green asparagus, trimmed, cut into 1″ (2.5cm) inch lengths
  • 1/3 cup Greek olives, sliced
  • 1/2 cup cubed feta
  • 1 avocado, cubed
  • 1 tbs olive oil
  • 3/4 cup (6oz, 180ml) chicken stock
  • 2 tsp cornstarch (Maizena, corn flour) dissolved in 1 tbs water
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 tsp butter
  • 1 cup (8oz, 240ml) chicken stock


Instructions:

  • Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 1 minute.
  • Add 1 cup stock and cook for length of time on package. usually 16 minutes.  When done fluff with fork.
  • Heat olive oil in large nonstick skillet over medium heat.
  • Add asparagus, pork to skillet and sauté for 7 – 8 minutes.
  • Add green garlic and sauté 3 – 4 minutes longer.
  • Add chicken stock, reduce heat, and simmer, covered until asparagus is tender. (This step depends on thickness, may not be needed.)
  • When ready, add cornstarch mixture to pan and stir until thickened.
  • Remove from heat and stir in olives and feta.
  • Divide rice on to 2 plates. Spoon pork and asparagus on top.
  • Top with avocado and serve..

Print Recipe

I have an iris.

I used to have a lot of very pretty iris….

I had yellow and brown iris.

And peach iris.

And dainty lavender iris.

And I had 2 dogs, Emma and Sedi, (not our current two) that thought the iris made very comfortable beds.

Those iris lasted 2 seasons.

Now I have a few lonely iris under the fig trees, near the woods.

They’re pretty:

And on the opposite side of the fence, safe from dogs.

I just have to remember to walk around to that side of the house to look at them…..

And when I do walk around to look at them I startle the dove building a nest right above.

Last update on April 14, 2017

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