Pork with broccoli-mushroom stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cornstarch |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Crushed red pepper |
| ½ | teaspoon | Salt |
| ⅔ | cup | Low-sodium chicken broth |
| ¼ | cup | Rice vinegar |
| ¼ | cup | Low-sodium soy sauce |
| 2 | teaspoons | Dark sesame oil |
| 1 | pounds | Pork tenderloin |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Vegetable oil |
| Vegetable cooking spray | ||
| 2 | teaspoons | Peeled grated ginger root |
| 2 | Cloves garlic, minced | |
| 4 | cups | Fresh broccoli flowerets |
| 3 | cups | Sliced fresh mushrooms |
| 1 | tablespoon | Sesame seeds |
| 1½ | cup | Sliced green onions |
| 6 | cups | Cooked rice |
Directions
Combine first 8 ingredients in a bowl; stir well, and set aside. Trim fat from pork, and cut pork in half lengthwise. Cut each half crosswise into thin slices.
Combine pork, 1 tablespoon cornstarch, and vegetable oil in a bowl; toss well.
Coat a large non stick skillet with cooking spray; place over medium-high heat until hot.
Add pork mixture; stir-fry 4 minutes or until browned. Remove pork from skillet; set aside. Add ginger root and garlic to skillet; stir-fry 30 seconds. Add broccoli; stir-fry 2 minutes. Add mushrooms and sesame seeds; stir-fry 2 minutes. Return pork to skillet. Add green onions and broth mixture; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Yield: 6 servings (serving size: 1 cup pork mixture and 1 cup rice).
Per serving: 466 Calories; 8g Fat (15% calories from fat); 28g Protein; 73g Carbohydrate; 49mg Cholesterol; 624mg Sodium Serving Ideas : Serve over rice.
Recipe by: Cooking Light, May 1994, page 148 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.