Side Pannel
Ginger Pork Stir-Fry
Ingredients List
- 3/4 lb Pork tenderloin; thinly
- -sliced
- 2 tb Grated; peeled gingerroot
- 1 c Chicken broth
- 2 tb Teriyaki sauce
- 2 ts Cornstarch
- 2 ts Vegetable oil
- 1/2 lb Chinese pea pods; strings
- -removed
- 1 sm Zucchini; halved lengthwise
- -and thinly sliced
- 3 Green onions; cut in 3"
- -pieces
Directions
1. In medium bowl, toss pork and gingerroot. In cup, mix chicken broth,
teriyaki sauce, and cornstarch.
2. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon
vegetable oil. Add pea pods, zucchini, and green onions and cook, stirring
frequently, until lightly browned and tender-crisp, about 5 minutes. Remove
to bowl.
3. In same skillet, heat remaining vegetable oil; add pork mixture and
cook, stirring quickly and constantly, until pork just loses its pink
color. Remove pork to bowl with vegetables. Stir cornstarch mixture; add to
skillet and heat to boiling. Boil 1 minute until sauce thickens. Stir in
pork and vegetables; heat through.
Each serving: About 170 calories, 21 g protein, 10 g carbohydrate, 5 g
total fat (1 g saturated), 51 mg cholesterol, 550 mg sodium.
teriyaki sauce, and cornstarch.
2. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon
vegetable oil. Add pea pods, zucchini, and green onions and cook, stirring
frequently, until lightly browned and tender-crisp, about 5 minutes. Remove
to bowl.
3. In same skillet, heat remaining vegetable oil; add pork mixture and
cook, stirring quickly and constantly, until pork just loses its pink
color. Remove pork to bowl with vegetables. Stir cornstarch mixture; add to
skillet and heat to boiling. Boil 1 minute until sauce thickens. Stir in
pork and vegetables; heat through.
Each serving: About 170 calories, 21 g protein, 10 g carbohydrate, 5 g
total fat (1 g saturated), 51 mg cholesterol, 550 mg sodium.
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