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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."
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    6 servings


  • 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


  • 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.

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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.