| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork | 1 | Servings | |
INGREDIENTS
| 4 | c | Hot cooked rice; if desired |
| 1 | c | Chicken broth |
| 2 | tb | Soy sauce |
| 1/2 | ts | Five-spice powder; (up to 3/4) |
| 1/2 | ts | Grated ginger root |
| 1 | Garlic clove; minced | |
| 3/4 | lb | Pork tenderloin; cut crosswise into 1/2-inch slices |
| 1 | tb | Cornstarch |
| 1 | tb | Oil |
| 1 | c | Fresh pea pods; trimmed |
| 1 | Red bell pepper; cut into 1/4-inch strips | |
| 1 | cn | (14-oz.) baby corn nuggets; drained |
INSTRUCTIONS
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 1/2 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@gj.net> on Nov 30, 1997
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