| 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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