Gingered Pork and Vegetable Stir-Fry
Status Approved
NameGingered 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: 1In 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.
Nutrition Information
Per Serving:
Calories: 186
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
This comes from  The Low Carb Cafe
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