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Gingered Pork Stir-Fry

 Gingered Pork Stir-Fry
Dorothy Bateman of Carver, Massachusetts says she falls back on this tasty stir-fry often when time's short. "It's wonderful with a combination of white and brown rice and nice crusty rolls."
6 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 1/3 cup all-purpose flour
  • 2 pounds pork chop suey meat or cubed pork tenderloin
  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 1 medium green pepper, sliced
  • 2 celery ribs, sliced
  • 1 cup water
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon ground ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 jar (4 ounces) diced pimientos, drained
  • Hot cooked rice, optional

Directions

  • Place flour in a large resealable plastic bag; add pork and shake to
  • coat. In a large skillet or wok over medium heat, brown pork in oil;
  • drain. Add the next 11 ingredients; bring to a boil. Reduce heat;
  • cover and simmer for 20 minutes. Combine cornstarch and cold water
  • until smooth; stir into skillet. Simmer 10 minutes longer. Just

2 of 2

Gingered Pork Stir-Fry (continued)

Directions (continued)

  • before serving, add pimientos. Serve over rice if desired. Yield: 6
  • servings.
Nutritional Facts: One 1-cup serving (prepared with reduced-sodium broth and without salt; calculated without rice) equals 310 calories, 13 g fat (0 saturated fat), 90 mg cholesterol, 84 mg sodium, 14 g carbohydrate, 0 fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 vegetable, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.