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