| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Sugar |
| 1 |
ts |
Crushed red pepper |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Low-sodium chicken broth |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
Low-sodium soy sauce |
| 2 |
ts |
Dark sesame oil |
| 1 |
lb |
Pork tenderloin |
| 1 |
tb |
Cornstarch |
| 2 |
ts |
Vegetable oil |
|
|
Vegetable cooking spray |
| 2 |
ts |
Peeled grated ginger root |
| 2 |
|
Cloves garlic, minced |
| 4 |
c |
Fresh broccoli flowerets |
| 3 |
c |
Sliced fresh mushrooms |
| 1 |
tb |
Sesame seeds |
| 1 1/2 |
c |
Sliced green onions |
| 6 |
c |
Cooked rice |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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