Asian Pork Stir-Fry Recipe
- 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
- 1. In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside.
- 2. In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm.
- 3. 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.
- 4. 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.
1 cup stir-fry with 1/2 cup rice equals 386 calories, 12 g fat (3 g saturated fat), 63 mg cholesterol, 565 mg sodium, 38 g carbohydrate, 6 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.