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Rice Stir-Fry
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4 ounces pork tenderloin, cut into 1/2-inch cubes
4-1/2 teaspoons canola oil, divided
1/2 cup sliced fresh mushrooms
1/2 cup fresh sugar snap peas
1/2 cup sliced water chestnuts
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onion
1/4 teaspoon minced garlic
1 tablespoon soy sauce
1/4 teaspoon sugar
1-1/2 cups leftover cooked long grain rice
In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or
until no longer pink. Remove and keep warm. In the same pan, heat remaining oil.
Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry
until vegetables are crisp-tender. Combine the soy sauce and sugar; stir into
vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice;
cook for 3-5 minutes or until heated through, stirring occasionally.
Yield: 4 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |