Back on track today with eating, lets say it feels good! This recipe was easy to make and took only about 30 minutes to prepare and wok. It was very tasty, love the ginger with garlic and soy sauce. I think Ted and I are going to have a great week with this recipe being the start of things!Yield:
Serves 4 (serving size: about 1 1/2 cups pork mixture and 1/2 cup rice)
- 2 tablespoons lower-sodium soy sauce, divided
- 2 1/2 teaspoons cornstarch, divided
- 2 teaspoons sake (rice wine) or dry sherry
- 2 teaspoons dark sesame oil
- 1 (1-pound) pork tenderloin, trimmed and cut into strips
- 1/3 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon canola oil
- 2 teaspoons minced fresh garlic
- 2 teaspoons minced peeled fresh ginger
- 1 small red bell pepper, cut into 2-inch pieces
- 1/2 small white onion, cut into thin wedges (about 3/4 cup)
- 1 pound thin asparagus, trimmed and cut into 2-inch pieces
- 1/2 teaspoon kosher salt
- Prepare 4 servings of Rice of your choice. I used Basmati.
1. Combine 1 tablespoon soy sauce, 2 teaspoons cornstarch, sake, and sesame oil in a large bowl. Add pork; toss to coat. Combine remaining 1 tablespoon soy sauce, remaining 1/2 teaspoon cornstarch, and stock in a small bowl.
2. Heat a wok or large skillet over high heat. Add canola oil; swirl to coat. Add garlic and ginger; stir-fry 30 seconds or until fragrant. Add pork mixture to pan; stir-fry 3 minutes or until browned. Add bell pepper, onion, and asparagus; stir-fry 3 minutes or until crisp-tender. Add stock mixture and salt; bring to a boil. Cook 2 minutes or until sauce is slightly thickened.
3. Prepare rice according to package directions. Serve with pork mixture.
- Calories 396
- Fat 11.1 g
- Satfat 2 g
- Monofat 5 g
- Polyfat 3.3 g
- Protein 32 g
- Carbohydrate 45 g
- Fiber 6 g
- Cholesterol 74 mg
- Iron 5 mg
- Sodium 595 mg
- Calcium 45 mg