ASIAN PORK STIR-FRY

Asian Pork Stir-Fry image

Yield serves 4, 1 cup per serving

Number Of Ingredients 12

1 tablespoon minced peeled gingerroot
1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
2 tablespoons soy sauce (lowest sodium available)
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 butterfly pork chop (about 6 ounces), all visible fat discarded, cut into 1 1/2 x 1/2-inch strips
1 tablespoon plus 1 teaspoon canola or corn oil
8 cups fresh prewashed spinach, large stems discarded
8 ounces presliced fresh button mushrooms
2 teaspoons vinegar
2 teaspoons sugar

Steps:

In a small dish, stir together the gingerroot and garlic.
In a medium bowl, stir together the soy sauce, cornstarch, sesame oil, and red pepper flakes.
Stir the pork into the soy sauce mixture.
Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot. Cook the pork mixture for about 2 minutes, or until the pork is cooked through, stirring constantly. Remove from the wok.
Pour the oil into the wok, swirling to coat the bottom. Heat for about 30 seconds. Cook the gingerroot mixture for about 30 seconds, stirring constantly.
Stir in the spinach and mushrooms. Cook for about 5 minutes, or until the spinach is wilted, stirring occasionally.
Stir in the pork mixture, vinegar, and sugar. Cook for about 2 minutes, or until all the ingredients are heated through and well combined, stirring constantly.
Cook's Tip
Like most other stir-fries, this one cooks quickly. That's why you need all the ingredients ready before you heat the wok.
nutrition information
(Per Serving)
Calories: 159
Total Fat: 8.5g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 2.0g
Monounsaturated: 4.5g
Cholesterol: 24mg
Sodium: 272mg
Carbohydrates: 9g
Fiber: 2g
Sugars: 3g
Protein: 13g
Dietary Exchanges
2 Vegetable
1 1/2 Lean Meat
1 Fat

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