Yield: 1 Servings
|4 cups||Hot cooked rice; if desired|
|1 cup||Chicken broth|
|2 tablespoons||Soy sauce|
|½ teaspoon||Five-spice powder; (up to 3/4)|
|½ teaspoon||Grated ginger root|
|1||Garlic clove; minced|
|¾ pounds||Pork tenderloin; cut crosswise into 1/2-inch slices|
|1 cup||Fresh pea pods; trimmed|
|1||Red bell pepper; cut into 1/4-inch strips|
|1 can||(14-oz.) baby corn nuggets; drained|
Cook rice as directed on package. Keep warm.
In medium bowl, combine broth. soy sauce, five-spice powder, ginger root and garlic; mix well. Add pork slices. Cover; refrigerate at least ½ hour or up to 6 hours.
When ready to prepare, drain pork, reserving marinade. Add cornstarch to marinade; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook and stir 2 to3 minutes or until no longer pink. Add pea pods. bell pepper and corn nuggets; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
Add cornstarch mixture; cook until thickened and bubbly, stirring constantly. Serve over rice.
Posted to recipelu-digest Volume 01 Number 331 by James and Susan Kirkland <kirkland@...> on Nov 30, 1997