Simple Pork Stir-Fry
Great as a quick weekday meal. Stop by your favorite Chinese restaurant and pickup some egg rolls to go alongside.
1 1/2 pounds pork tenderloin
2 teaspoons vegetable oil
1 teaspoon grated gingerroot
1 clove garlic, minced
2 medium green peppers, cut into thin strips
1 (8-ounce) can sliced water chestnuts, drained
3 tablespoons soy sauce
1 tablespoon cornstarch
1 1/2 cups cherry tomato halves
- Cut pork into 3x1/2x1/8-inch strips.
- Preheat nonstick fry-pan over high heat; add cooking oil, stir-fry ginger root and garlic in hot oil 30 seconds; remove from skillet.
- Add half the pork to skillet; stir-fry 5 minutes or until browned. Remove from skillet.
- Stir-fry remaining pork 5 minutes or until browned; remove from skillet.
- Add green pepper and water chestnuts; stir-fry 3 to 4 minutes.
- Combine soy sauce and cornstarch; stir into vegetable mixture. Stir in pork; heat through.
- Add tomato halves, stirring to combine. Serve immediately.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.