| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Mcrecipe, Pork |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Pork tenderloin, thinly |
|
|
sliced |
| 2 |
T |
Grated, peeled gingerroot |
| 1 |
c |
Chicken broth |
| 2 |
T |
Teriyaki sauce |
| 2 |
t |
Cornstarch |
| 2 |
t |
Vegetable oil |
| 1/2 |
lb |
Chinese pea pods, strings |
|
|
removed |
| 1 |
|
Zucchini, halved lengthwise |
|
|
and thinly sliced |
| 3 |
|
Green onions, cut in 3" |
|
|
pieces |
INSTRUCTIONS
In medium bowl, toss pork and gingerroot. In cup, mix chicken broth,
teriyaki sauce, and cornstarch. In nonstick 12-inch skillet over
medium-high heat, heat 1 teaspoon vegetable oil. Add pea pods,
zucchini, and green onions and cook, stirring frequently, until
lightly browned and tender-crisp, about 5 minutes. Remove to bowl. In
same skillet, heat remaining vegetable oil; add pork mixture and cook,
stirring quickly and constantly, until pork just loses its pink color.
Remove pork to bowl with vegetables. Stir cornstarch mixture; add to
skillet and heat to boiling. Boil 1 minute until sauce thickens. Stir
in pork and vegetables; heat through. Each serving: About 170
calories, 21 g protein, 10 g carbohydrate, 5 g total fat (1 g
saturated), 51 mg cholesterol, 550 mg sodium. Copyright © 1995 The
Hearst Corporation; all rights reserved Notes: For a complete meal,
prepare Orange-Cilantro Rice to serve with the stir-fry. While rice is
cooking, slice pork and prepare vegetables. Keep rice warm while
stir-frying the main dish. Work Time: 15 minutes; Total Time: 27 to 30
minutes Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe
by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Feb 26, 1998
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