Ginger Pork Stir-Fry
Total TimePrep/Total Time: 25 min.
- 1 tablespoon cornstarch
- 1 cup orange juice
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 1 pork tenderloin (1 pound), cut into thin strips
- 1 tablespoon canola oil
- 1 small onion, sliced
- 1/4 pound fresh snow peas
- 1/2 sweet red pepper, julienned
- Hot cooked rice
- Optional: Chopped green onion and sesame seeds
- In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside.
- In a large skillet or wok, stir-fry pork in oil until lightly browned, about 5 minutes; drain. Add onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes.
- Stir orange juice mixture and add pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Garnish with green onion and sesame seeds, if desired.
Nutrition Facts1 serving: 228 calories, 7g fat (2g saturated fat), 64mg cholesterol, 508mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
- Aug 8, 2020
This was good, but the sauce wasn’t as flavorful as I expected. If I make this again, will add more ginger than 1/4 tsp and increase the rest of the sauce ingredients to yield a little more. I used sugar snap peas instead of snow peas and added water chestnuts and mushrooms. I’ll also add some pineapple chunks or tidbits next time. Served it over brown rice and with some spring rolls.
- Aug 6, 2020
I usually don't prepare meals like this one so this was a nice change for my family. I forgot to buy snow peas, instead I used some frozen peas I had in the freezer. It didn't take long to prepare and was obviously a hit. Next time I will double the recipe, it was not enough for a hungry family of 5.
- Jan 17, 2009
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