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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe is a cinch to make on a night when my opera-singing husband has to be out the door for an evening rehearsal, shares Ann Arbor, Michigan's Stephanie Gillett. It's really tasty and reheats well, so I always make extra for lunches later in the week. Ingredients:
2 teaspoons cornstarch |
3/4 cup chicken broth |
4 teaspoons soy sauce |
2 tablespoons canola oil |
1 pork tenderloin (3/4 pound), cut into 1-inch cubes |
1 garlic clove, minced |
3 cups broccoli coleslaw mix |
1-1/2 teaspoons sesame seeds, toasted |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, heat oil; stir-fry the pork and garlic for 5 minutes. Add broccoli coleslaw mix; stir-fry 3-4 minutes longer or until meat is no longer pink and broccoli is crisp-tender.
2. Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with sesame seeds. Serve with rice if desired. Yield: 2 servings.
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