| 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 <dianaslade@mindspring.com> on Jan
15, 1999, converted by MM_Buster v2.0l.
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