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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that's brimming with fresh-from-the-garden flavor. It's a tasty way to make the most of seasonal produce-from your backyard veggie patch or the farmer's market. Ingredients:
1 pound boneless pork loin, cut into 3/4-in. cubes |
2 cups julienned zucchini |
1/2 pound fresh mushrooms, sliced |
1 medium onion, cut into wedges |
1 cup julienned green pepper |
1 tablespoon cornstarch |
3 tablespoons reduced-sodium soy sauce |
1 tablespoon cold water |
1/4 teaspoon garlic powder |
hot cooked rice |
Directions:
1. In a large skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add the zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender.
2. In a small bowl, combine the cornstarch, soy sauce, water and garlic powder until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 6 servings.
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