Recipe - Ginger Pork Stir-Fry

Three fourths pound Pork tenderloin; thinly
cut or sliced up
2 tablespoon Grated; peeled gingerroot
1 cup Chicken broth
2 tablespoon Teriyaki sauce
2 teaspoon Cornstarch
2 teaspoon Vegetable oil
One half pound Chinese pea pods; strings
removed
1 small Zucchini; halved lengthwise
and thinly cut or sliced up
3 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 12inch skillet over mediumhigh heat, heat 1 teaspoon
vegetable oil. Add pea pods, zucchini, and green onions and cook, stirring
frequently, until lightly browned and tendercrisp, 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 OrangeCilantro Rice to serve with the
stirfry. While rice is cooking, slice pork and prepare vegetables. Keep
rice warm while stirfrying 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998