Quick Ginger Pork

TAKES: 20 min. • MAKES: 2 serv­ings

Simple & Delicious - - RECIPE INDEX -

My hus­band and I are empty nesters. It was a chal­lenge learn­ing to cook small again, but recipes like this give us per­fect-for-two din­ners to­gether.

—Es­ther John­son Daniel­son, Law­ton, PA

1/2 lb. pork ten­der­loin, cut into thin strips 1 Tbsp. canola oil 1 gar­lic clove, minced 2 Tbsp. re­duced-sodium soy sauce 1/4 tsp. sugar 1/₈ to 1/4 tsp. ground ginger 1/2 cup cold wa­ter 11/2 tsp. corn­starch Hot cooked rice Thinly sliced green onions and toasted sesame seeds, op­tional

1. In a large skil­let or wok, stir-fry pork in oil un­til no longer pink. Add gar­lic; cook 1 minute longer.

2. In a small bowl, com­bine the soy sauce, sugar and ginger; add to skil­let. Com­bine the wa­ter and corn­starch un­til smooth; add to skil­let. Bring to a boil; cook and stir for 2 min­utes or un­til thick­ened. Serve with rice. If de­sired, top with the green onions and sesame seeds.

PER SERV­ING 216 cal., 11g fat (2g sat. fat), 64mg chol., 621mg sod., 4g carb. (1g sug­ars, 0 fiber), 24g pro.

Di­a­betic ex­changes: 3 lean meat,

11/2 fat, 1/2 starch.

HEALTH TIP Cuts of pork with loin in the name (pork ten­der­loin, pork loin roast and pork loin chops, for ex­am­ple) are lean.

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