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Low Fat Pork And Tofu Stir-Fry Recipe
Ingredients
1 1/2 pound lean pork boneless
loin or leg
1 teaspoon cornstarch
1 teaspoon low-sodium soy sauce
1 cup Chinese pea pods about 3-1/2
1 ounce
2 teaspoons vegetable oil
1 teaspoon finely chopped gingerroot
or
1/2 teaspoon ground ginger
1 clove garlic, finely chopped
1 cup sliced fresh mushrooms, (about 3 ounces)
1/4 cup sliced green onions (with tops)
2 teaspoons oyster sauce
1 teaspoon low-sodium soy sauce
5 ounces firm tofu, cut into 1/2-inch
cubes
Method
Trim fat from pork loin.
Cut pork into 2 X 1 X 1/8-inch slices.
For ease in cutting, partially freeze pork about 1-1/2 hours.
Toss pork, cornstarch and 1 teaspoon soy sauce in medium glass or plastic bowl.
Cover and refrigerate 20 minutes.
Heat 1 inch water to boiling in 1-1/2-quart saucepan.
Add pea pods.
Cover and boil 1 minute; drain.
Immediately rinse with cold water; drain.
Heat oil in 10-inch nonstick skillet or wok over high heat.
Add pork mixture, gingerroot and garlic; stir-fry about 3 minutes or until pork is no longer pink.
Add mushrooms and onions; stir-fry 2 minutes longer.
Add remaining ingredients; stir-fry until heated through and mixed thoroughly.
SERVINGS (ABOUT 1/2 CUP EACH).
