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Gingered Pork and Veggies Recipe

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Tip: Could use 1 tablespoon of diced pimientos instead of red pepper, but add it just before serving. (The reader does this.) Dorothy Bateman of Carver, Massachusetts says she relies on this savory stir-fry when time is short. “It’s wonderful made with a combination of brown and white rice,” adds Dorothy.

This recipe is:

Diabetic Friendly

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Gingered Pork and Veggies Recipe

Prep: 20 min. Cook: 30 min.

Yield: 2 Servings

20 30 50

Ingredients

2 tablespoons all-purpose flour
3/4 pound pork chop suey meat or cubed pork tenderloin
1 tablespoon canola oil
1/2 cup water
1 teaspoon lemon juice
1/4 teaspoon sugar
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1 small onion, sliced
1/2 medium green pepper, sliced
1/4 cup sliced celery
2 tablespoons chopped sweet red pepper
1-1/2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Directions

Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet, brown pork in oil over medium heat; drain.
In a small bowl, combine the water, lemon juice, sugar, ginger, garlic powder, bouillon and pepper; pour over pork. Add onion, green pepper, celery and red pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 2 servings.

Nutritional Facts 1 cup (calculated without rice) equals 367 calories, 17 g fat (4 g saturated fat), 100 mg cholesterol, 193 mg sodium, 15 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 starch.

Originally published as Gingered Pork and Veggies in Cooking for 2 Winter 2007, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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