Title: VEGETABLE AND PORK STIR-FRY
Categories: Chinese, Pork, Microwave
Yield: 4 servings

1 lb Lean boneless pork
2/3 c Dry sherry
1/4 c Hoisin sauce
1 tb Fresh ginger, grated
3 Cloves garlic, minced
1/2 lb Baby carrots (or carrots cut
-in 2-inch pieces)
1 tb Cornstarch
Nonstick spray coating
2 c Fresh pea pods , halved
-crosswise (OR 6 oz
Frozen pea pods, thawed and
-halved crosswise)
1 tb Cooking oil
1 cn Oyster, straw, or shiitake
-mushrooms, drained
And cut into bite-size
-pieces (15 oz)
2 c Bok choy or cabbage,
-shredded

Partially freeze pork; cut on the bias into thin,
bite-size strips. Place pork in a plastic bag set in a
shallow baking dish. Combine sherry, hoisin sauce,
ginger, garlic and 1/2 cup water; pour over pork.
Close bag and marinate meat for 15 minutes at room
temperature or 1 to 2 hours in refrigerator.
Meanwhile, cook carrots, covered, in a small amount of
boiling salted water for 5 minutes; drain. Drain pork
; save marinade. Stir cornstarch into marinade and set
aside. Spray a wok or 12 inch skillet with nonstick
spray coating. Preheat over high heat. Add carrots;
stir-fry for 2 minutes. Add peapods; stir-fry for 2
minutes more. Remove vegetables from the wok. Add oil
to the wok. Stir-fry pork, half at a time, until no
pink remains, 2 to 3 minutes. Return all of the pork
to wok; push away from center. Stir marinade mixture
and add to center of wok. Cook and stir until bubbly.
Cook and stir for 1 minute more. Return vegetables to
wok; add mushrooms. Cook and stir for 1 minute more.
Serve over bok choy or cabbage leaves.

MICROWAVE DIRECTIONS: Freeze, slice and marinate pork
as above. In a 1-quart microwave casserole, combine
carrots and 2 tablespoons water. Micro-cook on High
for 3 minutes; drain. Preheat a 10-inch microwave
browning dish on High for 5 minutes. Meanwhile, drain
pork; save marinade. Increase cornstarch to 4
teaspoons; stir into marinade and set aside. Decrease
oil to 1 teaspoon, and add to browning dish; spread
with wooden spoon. Add pork. Cook, uncovered, on
High for 4 to 5 minutes or until no pink remains,
stirring twice. Remove pork and juices from browning
dish and set aside. Add carrots and peapods to
browning dish. Cook, covered, on High, for 2 minutes,
stirring twice. Stir pork and juices into the
vegetables. Add mushrooms. Stir marinade; add to
dish, mixing well. Cook, uncovered, for 6 to 7
minutes, stirring every 2 minutes. Continue cooking
for 30 seconds more. Serve as directed.

LOW CALORIE RECIPES; Summer 1988

Posted by Fred Peters.

—–

Popularity: 19% [?]