Pear and pork stir-fry

4 Servings

Ingredients

Quantity Ingredient
12 ounces Pork tenderloin; trimmed of all visible fat
2 tablespoons Defatted chicken stock
2 teaspoons Low-sodium soy sauce
1 teaspoon Vinegar
1 teaspoon Cornstarch
⅛ teaspoon Ground cinnamon
2 teaspoons Canola oil
2 Scallions; shredded
2 tablespoons Peeled; minced gingerroot
1 Clove garlic; minced
2 larges Pears; sliced 1/4 inch thick
1 cup Shredded spinach

Directions

Calories 177 Fat (g.) 4⅘ % calories from fat 24 dietary fiber (g.) 2.7 cholesterol (mg.) 56 sodium (mg.) 156 by Prevention Magazine,

Freeze the pork until firm enough to slice easily, about 30 minutes. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pieces.

In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes.

In a large nonstick frying pan over medium-high heat, heat the oil for 2 minutes. Add the scallions, ginger and garlic. Stir-fry for 10 seconds, or until the scallions are translucent.

Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3 minutes.

Add the pears and stir-fry 1 minute. Add the spinach. Cook until the spinach begins to wilt, about 1 minute.

Serves 4

Posted to Digest eat-lf.v097.n184 by "Tina D. Bell" <tdbell@...> on Jul 20, 1997

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