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Ginger Pork Stir-Fry

Ginger Pork Stir-Fry
An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, but tastes like you fussed. —Adeline Russell, Hartford, Wisconsin
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 tablespoons cornstarch
  • 1 cup beef broth
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pork tenderloin (1 pound), cut into 2-inch strips
  • 2 tablespoons canola oil, divided
  • 1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed
  • Hot cooked rice
  • Minced fresh cilantro, optional

Directions

  • In a small bowl, combine cornstarch and broth until smooth. Stir in
  • the soy sauce, sugar, ginger, garlic powder and pepper flakes; set
  • aside.
  • In a wok or large skillet, stir-fry pork in 1 tablespoon oil until
  • juices run clear. Remove and keep warm. In the same pan, stir-fry
  • vegetables in remaining oil until crisp-tender.
  • Stir broth mixture and add to the vegetables. Bring to a boil; cook
  • and stir for 1 minute or until thickened. Return pork to the pan;
  • heat through. Serve with rice and sprinkle with cilantro if desired.
© Taste of Home 2013

2 of 2

Ginger Pork Stir-Fry (continued)

Directions (continued)

  • Yield: 4 servings.
Nutrition Facts: 1 cup (calculated without rice) equals 278 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 958 mg sodium, 16 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013