Easy Ginger Pork Stir-Fry Recipe
- 2 tablespoons cornstarch
- 1 cup beef broth
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1 pork tenderloin (1 pound), cut into 2-inch strips
- 2 tablespoons canola oil, divided
- 1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed
- Hot cooked rice
- Minced fresh cilantro, optional
- 1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
- 2. In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender.
- 3. Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro. Yield: 4 servings.
1 cup (calculated without rice) equals 278 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 958 mg sodium, 16 g carbohydrate, 4 g fiber, 27 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.