| 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
A Message from our Provider:
“All suffering can be traced back to people disobeying God”