| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Pork, Mcrecipe |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Pork tenderloin; thinly sliced |
| 2 |
tb |
Grated; peeled gingerroot |
| 1 |
c |
Chicken broth |
| 2 |
tb |
Teriyaki sauce |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Vegetable oil |
| 1/2 |
lb |
Chinese pea pods; strings removed |
| 1 |
sm |
Zucchini; halved lengthwise and thinly sliced |
| 3 |
|
Green onions; cut in 3" pieces |
INSTRUCTIONS
1. In medium bowl, toss pork and gingerroot. In cup, mix chicken broth,
teriyaki sauce, and cornstarch.
2. 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.
3. 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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