Name: Tamarind‑Glazed Pork Stir‑Fry with Fresh Udon, Roasted Brussels Sprouts & Carrot Ribbons
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian‑fusion (inspired by Southeast Asian tamarind flavors)
Ingredients: 560 g (≈20 oz) Pork tenderloin, thinly sliced across the grain; 400 g Fresh udon noodles (drained); 4 cups (≈480 g) Brussels sprouts, trimmed and halved; 4 medium carrots (≈240 g) Carrots, peeled into ribbons (use a peeler); 4 tsp (≈8 g) Fresh ginger, grated; 4 cloves (≈12 g) Garlic, minced; 4 tsp (≈20 g) Tamarind paste; 4 tbsp (≈60 ml) Soy sauce or tamari; 4 tsp (≈28 g) Honey (or maple syrup); 4 tsp (≈20 ml) Rice vinegar; 4 tsp (≈20 ml) Toasted sesame oil; 4 tbsp (≈60 ml) Neutral oil (vegetable, canola, avocado) for high‑heat cooking; 4 stalks Scallions (green parts thinly sliced); 8 tbsp (≈1/2 cup) Fresh cilantro leaves; 4 wedges Lime wedges; 4 tbsp (≈36 g peanuts) Crushed roasted peanuts or toasted sesame seeds (optional); 1 tsp Cornstarch (optional, to thicken glaze); 1 tbsp Cold water (for slurry)

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