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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Our grandchildren often ask me to prepare this stir-fry when they come to visit, so I keep the recipe close at hand. I'm happy to serve them this healthy meal. Ingredients:
1/2 pound pork tenderloin, trimmed |
1/2 to 3/4 teaspoon ground cumin |
1/4 teaspoon pepper |
1/4 teaspoon salt, optional |
2 garlic cloves, minced |
1 cup chicken broth |
2/3 cup orange juice |
2 tablespoons cider vinegar |
1-1/2 teaspoons brown sugar |
1 cup julienned carrots |
2 tablespoons cornstarch |
1/2 cup thinly sliced green onions |
hot cooked noodles, optional |
Directions:
1. Cut pork into 1/2-in. x 1/2-in. x 2-in. strips. In a large resealable plastic bag, combine cumin, pepper and salt if desired. Add pork; seal bag and shake to coat.
2. In a large skillet coated with cooking spray, stir-fry pork and garlic over medium heat until pork is browned. In a bowl, combine broth, orange juice, vinegar and brown sugar; mix well. Add carrots and 1-1/2 cups of the broth mixture to skillet; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until carrots are tender.
3. Combine cornstarch and remaining broth mixture until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Add green onions; cook for 1 minute. Serve over noodles if desired. Yield: 4 servings.
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