Gingered Pork Stir-Fry

Name: Gingered Pork Stir-Fry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
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

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

Directions

Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet or wok over medium heat, brown pork in oil; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine cornstarch and cold water until smooth; stir into skillet. Simmer 10 minutes longer. Just before serving, add pimientos. Serve over rice if desired.

Nutrition Facts

1 cup: 310 calories, 13g fat (0 saturated fat), 90mg cholesterol, 84mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 vegetable, 1/2 starch.

Originally published as Gingered Pork Stir-fry in Quick Cooking March/April 1999

Reviews

Click stars to rate

Average Rating:

juicyfruit007

Jan 15, 2010

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.