Pork with broccoli-mushroom stir-fry

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Cornstarch
1 teaspoon Sugar
1 teaspoon Crushed red pepper
½ teaspoon Salt
⅔ cup Low-sodium chicken broth
¼ cup Rice vinegar
¼ cup Low-sodium soy sauce
2 teaspoons Dark sesame oil
1 pounds Pork tenderloin
1 tablespoon Cornstarch
2 teaspoons Vegetable oil
Vegetable cooking spray
2 teaspoons Peeled grated ginger root
2 Cloves garlic, minced
4 cups Fresh broccoli flowerets
3 cups Sliced fresh mushrooms
1 tablespoon Sesame seeds
1½ cup Sliced green onions
6 cups Cooked rice

Directions

Combine first 8 ingredients in a bowl; stir well, and set aside. Trim fat from pork, and cut pork in half lengthwise. Cut each half crosswise into thin slices.

Combine pork, 1 tablespoon cornstarch, and vegetable oil in a bowl; toss well.

Coat a large non stick skillet with cooking spray; place over medium-high heat until hot.

Add pork mixture; stir-fry 4 minutes or until browned. Remove pork from skillet; set aside. Add ginger root and garlic to skillet; stir-fry 30 seconds. Add broccoli; stir-fry 2 minutes. Add mushrooms and sesame seeds; stir-fry 2 minutes. Return pork to skillet. Add green onions and broth mixture; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Yield: 6 servings (serving size: 1 cup pork mixture and 1 cup rice).

Per serving: 466 Calories; 8g Fat (15% calories from fat); 28g Protein; 73g Carbohydrate; 49mg Cholesterol; 624mg Sodium Serving Ideas : Serve over rice.

Recipe by: Cooking Light, May 1994, page 148 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.

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