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."
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
Reviews
I was pleased to have a very low-sodium meal. However, all the veggies being simmered in liquid so long is not a stir-fry and they were all soggy and limp. Next time I will try stir frying them without the liquid, then remove them from the pan while the sauce simmers. Or something like that.