Working two jobs leaves little time for cooking. This recipe can be made with almost anything you have in the house, including different vegetables and meats. —Deborah Sheahen, Hickory, North Carolina
- 2 tablespoons cornstarch
- 1/2 cup water
- 1/2 cup reduced-sodium chicken broth
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 pound pork tenderloin, cut into 1/2-inch pieces
- 2 tablespoons sesame or canola oil, divided
- 1-1/2 cups sliced fresh mushrooms
- 1 cup bean sprouts
- 1 cup sliced bok choy
- 1 cup fresh snow peas
- 1 small sweet red pepper, cut into 3/4-inch pieces
- 2 tablespoons reduced-sodium soy sauce
- 2 cups hot cooked brown rice
- In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside.
- In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm.
- Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice. Yield: 4 servings.
Originally published as Asian Pork Stir-Fry in Healthy Cooking December/January 2013, p58
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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