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"This recipe is a cinch to make on a night when my opera-singing husband has to be out the door for an evening rehearsal," shares Ann Arbor, Michigan's Stephanie Gillett. "It's really tasty and reheats well, so I always make extra for lunches later in the week."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 2 teaspoons cornstarch
  • 3/4 cup chicken broth
  • 4 teaspoons soy sauce
  • 2 tablespoons canola oil
  • 1 pork tenderloin (3/4 pound), cut into 1-inch cubes
  • 1 garlic clove, minced
  • 3 cups broccoli coleslaw mix
  • 1-1/2 teaspoons sesame seeds, toasted
  • Hot cooked rice, optional

Nutritional Facts

1 serving (1 cup) equals 391 calories, 21 g fat (4 g saturated fat), 95 mg cholesterol, 1,050 mg sodium, 12 g carbohydrate, 4 g fiber, 40 g protein.

Directions

  1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, heat oil; stir-fry the pork and garlic for 5 minutes. Add broccoli coleslaw mix; stir-fry 3-4 minutes longer or until meat is no longer pink and broccoli is crisp-tender.
  2. Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with sesame seeds. Serve with rice if desired. Yield: 2 servings.
Originally published as Sesame Pork in Country Woman March/April 2005, p41

Nutritional Facts

1 serving (1 cup) equals 391 calories, 21 g fat (4 g saturated fat), 95 mg cholesterol, 1,050 mg sodium, 12 g carbohydrate, 4 g fiber, 40 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Nov. 18, 2009

"This was a great idea but the sauce is really lacking any pizzaz. If I had time I would play with the sauce on this one and try and make it better, but there are too many other recipes to make out there."

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