| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Pork | 5 | servings | |
INGREDIENTS
| 8 | oz | Boned center-cut loin pork chops |
| 1 | tb | Low-sodium soy sauce |
| 1 | tb | Dry sherry |
| 2 | lg | Egg white |
| 1 | lg | Egg |
| Vegetable cooking spray | ||
| 2 | ts | Dark sesame oil; divided |
| 2 | c | Onion; vertically sliced |
| 2 | c | Snow peas |
| 2 | c | Sliced mushrooms |
| 1 | tb | Fresh ginger; minced |
| 2 | Garlic cloves; minced | |
| 4 | c | Long-grain rice; cooked and chilled |
| 1/4 | ts | Salt |
| 1/3 | c | Chopped green onions |
INSTRUCTIONS
1. Trim fat from pork chops; cut pork into 2" x 1/4" strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes. Drain; discard sherry mixture. 2. Whisk egg whites and egg together. Scramble in a pan coated with cooking spray until done. Remove egg mixture from skillet and seet aside. 3. Heat 1/2 t. oil in a large skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 t. oil to skillet. Add sliced onions and snow peas; stir-fry 2 minutes. Add mushrooms, ginger and garlic; stir-fry one minute. Remove onion mixture from skillet and keep warm. 4. Add 1 t. oil to skillet; add rice and cook one minute without stirring. Stir in eggs, pork, onion mixture, and salt, and stir fry 1 minute or until thoroughly heated. Sprinkle each serving with green onions. Serving size: 2 cups. NOTES : I halved this with no problem--to "halve" the egg + egg whites, I used one whole large egg and no individual whites. Makes generous servings. Recipe by: Cooking Light Posted to EAT-LF Digest by Diana Slade <[email protected]> on Jan 15, 1999, converted by MM_Buster v2.0l.
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