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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3 1/2-ounce) bag boil-in-bag rice |
2 tablespoons low-sodium soy sauce, divided |
2 tablespoons dry sherry, divided |
1/2 pound lean ground pork |
1 tablespoon peanut oil |
1 (14-ounce) package extra-firm tofu, drained and cubed |
3 tablespoons chopped green onions |
1 tablespoon minced fresh ginger |
1 tablespoon chile paste with garlic |
2 teaspoons minced fresh garlic |
1/4 teaspoon salt |
1 cup fat-free, less-sodium chicken broth |
2 teaspoons cornstarch |
1 tablespoon water |
Directions:
1. Cook rice according to directions.
2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.
3. Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.
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