Stir-Fried Pork and Vegetables the Editors of Publications International, Ltd.
Makes 4 servings
|1||pound boneless lean pork loin or tenderloin roast|
|2||cloves garlic, minced|
|2||teaspoons minced fresh ginger|
|2||tablespoons peanut or vegetable oil, divided|
|1||jar (7 ounces) baby corn, rinsed and drained|
|6||ounces (2 cups) fresh snow peas or 1 package (6 ounces) thawed frozen snow peas, cut into halves, if large|
|1/2||cup stir-fry sauce|
|Hot cooked rice or Chinese egg noodles (optional)|
- Cut pork across the grain into 1/4-inch slices; cut each slice into 1-1/4X1/4-inch strips. Toss pork with garlic and ginger in small bowl.
- Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add pork mixture; stir-fry 3 minutes or until pork is no longer pink. Remove and reserve.
- Heat remaining 1 tablespoon oil in wok. Add corn and snow peas; stir-fry 3 minutes for fresh or 2 minutes for frozen snow peas or until crisp-tender and corn is hot. Add stir-fry sauce; stir-fry 30 seconds or until sauce boils.
- Return pork along with any accumulated juices to wok; heat through. Serve over rice, if desired.
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