Pork and Veggie Saute Recipe

Ingredients

• 1 cup reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 3 garlic cloves, minced
• 1/2 teaspoon ground allspice
• 1 to 2 teaspoons grated fresh gingerroot
• 1/2 pound pork tenderloin, cut into 1/4-inch slices
• 2 bay leaves
• 2 teaspoons canola oil
• 1/2 cup sliced fresh mushrooms
• 1/2 cup julienned sweet red pepper
• 1/3 cup thinly sliced celery
• 2 teaspoons cornstarch
• 2 teaspoons honey
• Hot cooked rice, optional

Directions

• In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.
• Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.
• In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired. Yield: 2 servings.

Pork and Veggie Saute published in Cooking for 2 Winter 2005, p54