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Gingered Pork Stir-Fry Recipe

Dorothy Bateman of Carver, Massachusetts says she falls back on this tasty stir-fry often when time's short. "It's wonderful with a combination of white and brown rice and nice crusty rolls."

This recipe is:

Diabetic Friendly

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Gingered Pork Stir-Fry Recipe

Prep: 20 min. Cook: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1/3 cup all-purpose flour
2 pounds pork chop suey meat or cubed pork tenderloin
3 tablespoons vegetable oil
1 large onion, sliced
1 medium green pepper, sliced
2 celery ribs, sliced
1 cup water
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon ground ginger
1 garlic clove, minced
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water
1 jar (4 ounces) diced pimientos, drained
Hot cooked rice, optional

Directions

Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet or wok over medium heat, brown pork in oil; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine cornstarch and cold water until smooth; stir into skillet. Simmer 10 minutes longer. Just before serving, add pimientos. Serve over rice if desired. Yield: 6 servings.

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth and without salt; calculated without rice) equals 310 calories, 13 g fat (0 saturated fat), 90 mg cholesterol, 84 mg sodium, 14 g carbohydrate, 0 fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 vegetable, 1/2 starch.

Originally published as Gingered Pork Stir-Fry in Quick Cooking March/April 1999, p10

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Gingered Pork Stir-Fry

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(1-1) of 1 reviews

Reviewed on Jan. 15, 2010 by juicyfruit007

I was pleased to have a very low-sodium meal. However, all the veggies being simmered in liquid so long is not a stir-fry and they were all soggy and limp. Next time I will try stir frying them without the liquid, then remove them from the pan while the sauce simmers. Or something like that.