Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Pork tenderloin; thinly sliced |
| 2 tablespoons | Grated; peeled gingerroot |
| 1 cup | Chicken broth |
| 2 tablespoons | Teriyaki sauce |
| 2 teaspoons | Cornstarch |
| 2 teaspoons | Vegetable oil |
| ½ pounds | Chinese pea pods; strings removed |
| 1 small | Zucchini; halved lengthwise and thinly sliced |
| 3 \N | Green onions; cut in 3\" pieces |
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.
Copyright © 1995 The Hearst Corporation; all rights reserved Notes: For a complete meal, prepare Orange-Cilantro Rice to serve with the stir-fry. While rice is cooking, slice pork and prepare vegetables. Keep rice warm while stir-frying the main dish. Work Time: 15 minutes; Total Time: 27 to 30 minutes
Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998