Stir-frying is such an easy way to cook and it is so delicious too. The ginger in this meal compliments the pork well and the sweetness makes it disappear fast.—Marilyn Platner, Marion, Iowa
- 1 pound boneless pork loin, thinly sliced
- 1-1/2 teaspoons ground ginger
- 1/4 to 1/2 teaspoon garlic powder
- 2 tablespoons canola oil
- 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
- 1 package (6 ounces) frozen pea pods, thawed
- 1 large tomato, cut into wedges
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/4 cup reduced-sodium soy sauce
- Cooked rice or chow mein noodles
- In a wok or skillet, stir-fry the pork, ginger and garlic powder in oil until meat is no longer pink. Add the vegetable blend, pea pods and tomato; cook until vegetables are heated through.
- Combine the cornstarch, water and soy sauce until smooth; add to wok. Bring to a boil. Cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice. Yield: 4 servings.
Originally published as Wok Your Pork in Country Woman January/February 1991, p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Wok Your Pork
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review