This Rhubarb Stir Fry Recipe makes an amazing caramelized rhubarb stir fry with pork, chicken or beef for a rhubarb dinner everyone will love!
Caramelizing the rhubarb separately, before adding it to the stir-fry keeps the rhubarb from separating too much.
I made this stir fry topped on rice, you can also serve it with scalloped potatoes, whipped potatoes, or fried potatoes.
The ingredient list for this recipe lists pieces of pork tenderloin.
If desired, simply substitute the pork with chicken or beef.
Note - If you are using frozen rhubarb for this recipe, thaw it first in a sieve, over a bowl, and discard the excess water (or use it to boil the rice if you are making rice with this stir fry).
2 cups chopped fresh or frozen rhubarb
1/2 cup granulated sugar
3 tbsp. vegetable oil
4 pieces of pork tenderloin (or substitute
1 medium or 1/2 large, red onion
4 cups assorted coarsely chopped vegetables
- Example: broccoli, asparagus, snap peas, carrots, etc.
- (I used store-purchased frozen mixed vegetables)
1 tbsp. minced ginger, optional (I left this out)
2 cloves garlic, minced
2 tbsp. cider vinegar or plain vinegar
2 tbsp. soy sauce (I used "Maggi")
salt and pepper, to taste
red food colouring, optional
In a pan, combine the granulated sugar and the rhubarb, and heat over medium-high heat.
If you are using fresh rhubarb, add about 1/4 cup water.
Stir often to avoid sticking and burning, and cook mixture until the rhubarb is tender, the sugar is dissolved, and the mixture bubbles vigorously (about 5 - 10 minutes).
If desired, add a little food colouring and mix in well.
Remove from heat and set mixture aside.
Heat the vegetable oil in a heavy skillet, over medium-high heat.
When hot, add the pork tenderloin pieces in a single layer, season with the salt and pepper and fry for several minutes to brown the pork.
Flip the pieces of tenderloin over, and add the onion, garlic, ginger (optional), continuing to fry.
After several minutes reduce heat slightly, and add the mixed vegetables, continuing to fry until the vegetables are almost tender, and the pork tenderloin is cooked, (adjust heat as necessary).
Reduce the heat, and add the rhubarb and sugar mixture (caramelized rhubarb), and stir just to combine.
Serve warm over rice, or with pasta or potatoes.
Makes 4 servings.
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