| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Meats | 6 | Servings | |
INGREDIENTS
| 2 | T | Cornstarch |
| 1 | t | Sugar |
| 1 | t | Crushed red pepper |
| 1/2 | t | Salt |
| 2/3 | c | Low-sodium chicken broth |
| 1/4 | c | Rice vinegar |
| 1/4 | c | Low-sodium soy sauce |
| 2 | t | Dark sesame oil |
| 1 | lb | Pork tenderloin |
| 1 | T | Cornstarch |
| 2 | t | Vegetable oil |
| Vegetable cooking spray | ||
| 2 | t | Peeled grated ginger root |
| 2 | Cloves garlic, minced | |
| 4 | c | Fresh broccoli flowerets |
| 3 | c | Sliced fresh mushrooms |
| 1 | T | Sesame seeds |
| 1 1/2 | c | Sliced green onions |
| 6 | c | Cooked rice |
INSTRUCTIONS
Combine first 8 ingredients in a bowl; stir well, and set aside. Trim fat from pork, and cut pork in half lengthwise. Cut each half crosswise into thin slices. Combine pork, 1 tablespoon cornstarch, and vegetable oil in a bowl; toss well. Coat a large non stick skillet with cooking spray; place over medium-high heat until hot. Add pork mixture; stir-fry 4 minutes or until browned. Remove pork from skillet; set aside. Add ginger root and garlic to skillet; stir-fry 30 seconds. Add broccoli; stir-fry 2 minutes. Add mushrooms and sesame seeds; stir-fry 2 minutes. Return pork to skillet. Add green onions and broth mixture; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Yield: 6 servings (serving size: 1 cup pork mixture and 1 cup rice). Per serving: 466 Calories; 8g Fat (15% calories from fat); 28g Protein; 73g Carbohydrate; 49mg Cholesterol; 624mg Sodium Serving Ideas : Serve over rice. Recipe by: Cooking Light, May 1994, page 148 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 269
Calories From Fat: 38
Total Fat: 10.3g
Cholesterol: 71.1mg
Sodium: 628.7mg
Potassium: 2358.8mg
Carbohydrates: 114.7g
Fiber: 1.3g
Sugar: 2.2g
Protein: 25.6g