Gingered Pork and Vegetable Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this in the January 2006 issue of Good Housekeeping under Decadent Diet Dinners . Ingredients:
12 ounces whole pork tenderloin, thinly sliced |
2 tablespoons fresh ginger, grated and peeled |
1 cup chicken broth |
2 tablespoons teriyaki sauce |
2 teaspoons cornstarch |
2 teaspoons canola oil |
8 ounces snow peas, strings removed |
1 medium zucchini, cut lengthwise in half and thinly sliced crosswise (8 oz) |
3 green onions, cut into 3-inch pieces |
Directions:
1. In medium bowl, toss pork and ginger. In cup, mix broth, teriyaki sauce, and cornstarch; set aside.
2. In nonstick 12-inch skillet, heat 1 tsp oil over medium-high heat until hot. Add snow peas, zucchini, and green onions, and cook, stirring frequently (stir-frying), until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.
3. In same skillet, heat remaining 1 tsp oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.
4. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet and stir to coat with sauce; heat through.
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