Quick Ginger Pork
TAKES: 20 min. • MAKES: 2 servings
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.