 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
A flavorful stir-fry doesn't have to feed an army, as this delicious serves-two version proves. From Aylmer, Ontario, Shelly McCallum writes, This combination of tender meat and crunchy vegetables is so satisfying. Ingredients:
1/2 pound pork tenderloin, thinly sliced |
2 teaspoons vegetable oil |
4 fresh mushrooms, sliced |
3 green onions, sliced |
1/4 cup frozen peas |
3/4 cup thinly sliced cabbage |
4 ounces canned bean sprouts |
2 garlic cloves, minced |
1 teaspoon ground ginger |
1/2 teaspoon sugar |
1 tablespoon soy sauce |
hot cooked rice |
Directions:
1. In a large skillet, stir-fry pork in oil until no longer pink. Add the mushrooms, onions and peas; stir-fry for 1 minute. Add the cabbage, bean sprouts, garlic, ginger and sugar; stir-fry for 2 minutes. Stir in soy sauce. Serve with rice. Yield: 2 servings.
|
|