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Gingered Pork and Veggies

Gingered Pork and Veggies
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.
2 ServingsPrep: 20 min. Cook: 30 min.

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
© Taste of Home 2013

2 of 2

Gingered Pork and Veggies (continued)

Directions (continued)

  • 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.
Nutrition 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.
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