This comes from The Low Carb Cafe
Gingered Pork and Vegetable Stir-Fry
|Name||Gingered Pork and Vegetable Stir-Fry|
|1 Whole (12 Ounces) Pork Tenderloin, Thinly Sliced
2 Tablespoons Fresh Ginger, Grated and Peeled
1 Cup Reduced-Sodium Chicken Broth
2 Tablespoons Teriyaki Sauce
2 Teaspoons Cornstarch
2 Teaspoons Canola Oil
8 Ounces Snow Peas, Strings Removed
1 Medium (8 Ounces) Zucchini, Cut Lengthwise In Half And Thinly Sliced Crosswise
3 Green Onions, Cut Into 3-inch Pieces
|Step: 1||In a medium bowl, toss pork and ginger. In cup, mix broth, teriyaki sauce, and cornstarch; set aside.
In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add snow peas, zucchini, and green onions, and cook, stirring frequently (stir-frying), until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.
In same skillet, heat remaining 1 teaspoon oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.
Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet and stir to coat with sauce; heat through.
Total Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 55 mg
Sodium: 430 mg
Carbohydrates: 8 g
Fiber: 1 g
Protein: 21 g
Time submitted: Tuesday, October 10. 2006 at 08:13:50
Contributed By: Anonymous
The URL for it is: http://www.lowcarbcafe.com/modules.php?name=Dynamic&op=viewdyn&dyn_id=1208