| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Microwave, Pork | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean boneless pork |
| 2/3 | c | Dry sherry |
| 1/4 | c | Hoisin sauce |
| 1 | T | Fresh ginger, grated |
| 3 | Cloves garlic, minced | |
| 1/2 | lb | Baby carrots, or carrots cut |
| in 2-inch pieces | ||
| 1 | T | Cornstarch |
| Nonstick spray coating | ||
| 2 | c | Fresh pea pods, halved |
| crosswise OR 6 oz | ||
| Frozen pea pods, thawed and | ||
| halved crosswise | ||
| 1 | T | Cooking oil |
| 1 | Oyster, straw or shiitake | |
| mushrooms drained | ||
| And cut into bite-size | ||
| pieces 15 oz | ||
| 2 | c | Bok choy or cabbage |
| shredded |
INSTRUCTIONS
Partially freeze pork; cut on the bias into thin, bite-size strips. Place pork in a plastic bag set in a shallow baking dish. Combine sherry, hoisin sauce, ginger, garlic and 1/2 cup water; pour over pork. Close bag and marinate meat for 15 minutes at room temperature or 1 to 2 hours in refrigerator. Meanwhile, cook carrots, covered, in a small amount of boiling salted water for 5 minutes; drain. Drain pork ; save marinade. Stir cornstarch into marinade and set aside. Spray a wok or 12 inch skillet with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry for 2 minutes. Add peapods; stir-fry for 2 minutes more. Remove vegetables from the wok. Add oil to the wok. Stir-fry pork, half at a time, until no pink remains, 2 to 3 minutes. Return all of the pork to wok; push away from center. Stir marinade mixture and add to center of wok. Cook and stir until bubbly. Cook and stir for 1 minute more. Return vegetables to wok; add mushrooms. Cook and stir for 1 minute more. Serve over bok choy or cabbage leaves. MICROWAVE DIRECTIONS: Freeze, slice and marinate pork as above. In a 1-quart microwave casserole, combine carrots and 2 tablespoons water. Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave browning dish on High for 5 minutes. Meanwhile, drain pork; save marinade. Increase cornstarch to 4 teaspoons; stir into marinade and set aside. Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden spoon. Add pork. Cook, uncovered, on High for 4 to 5 minutes or until no pink remains, stirring twice. Remove pork and juices from browning dish and set aside. Add carrots and peapods to browning dish. Cook, covered, on High, for 2 minutes, stirring twice. Stir pork and juices into the vegetables. Add mushrooms. Stir marinade; add to dish, mixing well. Cook, uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking for 30 seconds more. Serve as directed. LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 397
Calories From Fat: 169
Total Fat: 18.9g
Cholesterol: 71.7mg
Sodium: 549.9mg
Potassium: 998.6mg
Carbohydrates: 22.8g
Fiber: 4.2g
Sugar: 9.8g
Protein: 24.2g