Gingered Pork and Veggies Recipe

5 1 1
Gingered Pork and Veggies Recipe
Gingered Pork and Veggies Recipe photo by Taste of Home
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Gingered Pork and Veggies Recipe

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5 1 1
Publisher Photo
Tip: Could use 1 tablespoon of diced pimientos instead of red pepper, but add it just before serving. (The reader does this.) Dorothy Bateman of Carver, Massachusetts says she relies on this savory stir-fry when time is short. “It’s wonderful made with a combination of brown and white rice,” adds Dorothy.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 2 tablespoons all-purpose flour
  • 3/4 pound pork chop suey meat or cubed pork tenderloin
  • 1 tablespoon canola oil
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sugar
  • 1/4 to 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • 1 small onion, sliced
  • 1/2 medium green pepper, sliced
  • 1/4 cup sliced celery
  • 2 tablespoons chopped sweet red pepper
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice, optional

Directions

Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet, brown pork in oil over medium heat; drain.
In a small bowl, combine the water, lemon juice, sugar, ginger, garlic powder, bouillon and pepper; pour over pork. Add onion, green pepper, celery and red pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 2 servings.
Originally published as Gingered Pork and Veggies in Cooking for 2 Winter 2007, p25

Nutritional Facts

1 cup: 367 calories, 17g fat (4g saturated fat), 100mg cholesterol, 193mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 starch.

  • 2 tablespoons all-purpose flour
  • 3/4 pound pork chop suey meat or cubed pork tenderloin
  • 1 tablespoon canola oil
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sugar
  • 1/4 to 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • 1 small onion, sliced
  • 1/2 medium green pepper, sliced
  • 1/4 cup sliced celery
  • 2 tablespoons chopped sweet red pepper
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice, optional
  1. Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet, brown pork in oil over medium heat; drain.
  2. In a small bowl, combine the water, lemon juice, sugar, ginger, garlic powder, bouillon and pepper; pour over pork. Add onion, green pepper, celery and red pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  3. Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 2 servings.
Originally published as Gingered Pork and Veggies in Cooking for 2 Winter 2007, p25

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LorettaA User ID: 3615958 140754
Reviewed Nov. 21, 2009

"This makes a very good, ample servings for two. I will make again."

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