Preparation:
Place tomatoes and scallions in food processor. Pulse until smooth. Add vinegar and horseradish, salt and pepper to taste. Process to blend. Melt half the butter and oil in a wok over medium-high heat. Pour sauce into wok and cook 2 minutes. Stir. Pour out into a bowl. Cover to keep warm. Add remaining butter and oil to wok and stir-fry pork until well browned. Lower heat and pour sauce back into wok. Simmer 2 minutes. Adjust seasoning if needed. Serve hot.
Approximately 6-8 minutes. |
