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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, but tastes like you fussed. âAdeline Russell, Hartford, Wisconsin Ingredients:
2 tablespoons cornstarch |
1 cup beef broth |
3 tablespoons soy sauce |
1 tablespoon sugar |
1-1/2 teaspoons ground ginger |
1/2 teaspoon garlic powder |
1/2 teaspoon crushed red pepper flakes |
1 pork tenderloin (1 pound), cut into 2-inch strips |
2 tablespoons canola oil, divided |
1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed |
hot cooked rice |
minced fresh cilantro, optional |
Directions:
1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
2. In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender.
3. Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro. Yield: 4 servings.
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