| 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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