| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork, Microwave |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean boneless pork |
| 2/3 |
c |
Dry sherry |
| 1/4 |
c |
Hoisin sauce |
| 1 |
tb |
Fresh ginger, grated |
| 3 |
|
Cloves garlic, minced |
| 1/2 |
lb |
Baby carrots (or carrots cut in 2-inch pieces) |
| 1 |
tb |
Cornstarch |
|
|
Nonstick spray coating |
| 2 |
c |
Fresh pea pods , halved crosswise (OR 6 oz |
|
|
Frozen pea pods, thawed and halved crosswise) |
| 1 |
tb |
Cooking oil |
| 1 |
cn |
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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