Teriyaki pork & winter vegetables^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fast & Healthy 12/94 | ||
| Carolyn Shaw 6-95 | ||
| 4 | Frozen (1lb) boneless pork | |
| Loin chops | ||
| ¾ | teaspoon | Ginger |
| 3 | tablespoons | Soy sauce |
| ⅔ | cup | Water |
| 2 | tablespoons | Brown sugar |
| 2 | teaspoons | Cornstarch |
| 1 | large | Sweet potato, peeled and |
| Diced | ||
| **OR** | ||
| 1½ | cup | Chopped carrots |
| 2 | cups | Purchased coleslaw blend |
| 4 | Green onions, cut into 1\" | |
| Pieces | ||
| 4 | cups | Hot cooked instant brown |
| Rice cooked without | ||
| Margarine or salt | ||
Directions
Microwave directions:
Remove any packaging or wrappers from pork chops. Place on microwave safe plate. Microwave on defrost 4-7 minutes or until toothpick inserted in center meets little resistance and pork yeilds slightly to gentle pressure but is still icy, turning once during defrosting, if necessary. Trim off excess fat; sprinkle pork with ginger to coat.
Slice pork into thin strips.
Combine soy sauce, ⅓ cup water, brown sugar and cornstarch; blend well. Set aside.
Spray large nonstick skillet or wok with cooking spray. Heat over medium-high heat until hot. Add pork strips; cook and stir 3-5 minutes or until pork is no longer pink. Remove pork from skillet; set aside.
Add sweet potato and remaining ⅓ cup water to skillet; cover and cook 3 minutes. Add coleslaw blend and onions; cover and cook 3-5 minutes or until potato is tender and cabbage is crisp tender, stirring once during cooking. Stir in cornstarch mixture; cook and stir until liquid is slightly thickened. Return pork to skillet; cook and stir until thoroughly heated. Serve over rice. If desired, serve with additional soy sauce.
Per serving: 470 calories, 29 g protein, 65 g carbohydrate, 5 g fiber, 10 g fat (19%), 63 mg cholesterol, 840 mg sodium, 660 mg potassium, 3½ starch, 2 ½ lean meat, 1 vegetable and ½ fat exchanges. Submitted By CAROLYN SHAW On 08-13-95