SKU # 88034400017

1 cup water
1 cup uncooked long-grain white rice
2 tbsp vegetable oil
1 tbsp minced garlic
1 tbsp minced fresh ginger root
1 ½ pounds pork tenderloin, cut

into thin 1 ½ inch strips
2 tbsp oyster sauce
1 tsp salt
1 jar Polstar Grated Red Beets, juice reserved
1 ½ cups sugar

In a medium saucepan bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes. Heat the oil in a separate medium saucepan over medium heat, and stir in the garlic and ginger. Cook about 1 minute. Mix in the pork, oyster sauce, and salt. Cook 10 minutes, stirring continuously, until pork is evenly browned. Stir the beets, about 2/3 cup reserved beets juice, and sugar into the pork mixture. Continue cooking 10 to 15 minutes, until beets are tender. Serve over the cooked rice. Makes 6 servings

GRATED RED BEETS and RED CABBAGE with CRANBERRIES

1 ½ cups Polstar Red Cabbage

1 ½ cups Polstar Grated Red Beets Home Style

1/3 cup canned whole berry cranberry sauce

1 tbsp balsamic vinegar

1 tsp salt

¼ tsp black pepper

1/8 tsp ground allspice

1/8 tsp ground cloves

Spray a 10-inch skillet or Dutch oven with Pam and heat over moderate heat

1 minute. Add cabbage and sauté, stirring occasionally, 5 minutes. Use a

little liquid if necessary. Stir in beets, cranberry sauce, vinegar, salt, pepper, allspice, and cloves. Cook covered, until tender - 10 minutes. Makes 4 servings.