| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 12 | oz | Pork tenderloin; trimmed of all visible fat |
| 2 | tb | Defatted chicken stock |
| 2 | ts | Low-sodium soy sauce |
| 1 | ts | Vinegar |
| 1 | ts | Cornstarch |
| 1/8 | ts | Ground cinnamon |
| 2 | ts | Canola oil |
| 2 | Scallions; shredded | |
| 2 | tb | Peeled; minced gingerroot |
| 1 | Clove garlic; minced | |
| 2 | lg | Pears; sliced 1/4 inch thick |
| 1 | c | Shredded spinach |
INSTRUCTIONS
Calories 177 Fat (g.) 4.8 % calories from fat 24 dietary fiber (g.) 2.7 cholesterol (mg.) 56 sodium (mg.) 156 by Prevention Magazine, http://www.healthyideas.com Freeze the pork until firm enough to slice easily, about 30 minutes. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pieces. In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes. In a large nonstick frying pan over medium-high heat, heat the oil for 2 minutes. Add the scallions, ginger and garlic. Stir-fry for 10 seconds, or until the scallions are translucent. Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3 minutes. Add the pears and stir-fry 1 minute. Add the spinach. Cook until the spinach begins to wilt, about 1 minute. Serves 4 Posted to Digest eat-lf.v097.n184 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Jul 20, 1997
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