1/2 pound pork tenderloin, thinly sliced & 1 inch wide
1 cup crimini mushrooms cut in half
2 cups potatoes cut into 1/4-inch cubes
1 cup carrot, cut into 1/4-inch cubes
1 pound tofu, cut into 1/2-inch cubes
3 cups boiling water
7 tablespoons Tempura Sauce (any tempura sauce you can buy on the market) or (See Tempura Dipping Sauce)
< Garnish >
1/4 cup green onion or chives cut into 1/4-inch lengths
1 dried red pepper, coarsely chopped
1.
Place the vegetables in a 3-quart microwave-safe dish with the pork slices on top. Pour the boiling water over the ingredients and cover with a vented microwave lid.*
2.
Cook on HIGH (1200W) for 15 – 16 minutes. When it reaches a boil, reduce the power to LOW (30%) and cook 7 – 8 minutes.
3.
Pour in the Tempura Sauce, mix and spoon into heated bowls. Sprinkle with green onions and red pepper before serving.
* When using plastic wrap as a cover, poke a hole in the center to release the steam.
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1/2 pound pork tenderloin, thinly sliced & 1 inch wide