A colorful stir-fry shared by Gloria Warczak comes together in no time with leftover long grain rice. "This is one of our family favorites,” Gloria relates from Cedarburg, Wisconsin. "It's quick and easy and takes just minutes to prepare."—Mrs. Gloria A. Warczak, Cedarburg, Wisconsin
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- 4 ounces pork tenderloin, cut into 1/2-inch cubes
- 4-1/2 teaspoons canola oil, divided
- 1/2 cup sliced fresh mushrooms
- 1/2 cup fresh sugar snap peas
- 1/2 cup sliced water chestnuts
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped sweet red pepper
- 1 tablespoon chopped green onion
- 1/4 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 1-1/2 cups leftover cooked long grain rice
- In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender.
- Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally. Yield: 4 servings.
Originally published as Rice Stir-Fry in 1-2-3 Meal Planner 2009, p156
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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