Teriyaki Pork Stir-Fry
Contributed by: NAPSA
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- 2/3 cup reduced-sodium soy sauce
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons peeled, finely chopped fresh gingerroot
- 2 garlic cloves, pressed
- 1/4 teaspoon crushed red pepper flakes
- 1 pound boneless pork loin chops, cut into 1/8-inch strips
- 2 cups instant whole grain brown rice
- 1 3/4 cups water
- 1 medium red bel, pepper, cut into 1/4-inch stri0s
- 6 ounces fresh snow peas, trimmed
- 1 bunch green onions with tops, cut into 1-inch pieces (about 6-8)
- 1 teaspoon sesame oil, divided
- 1 can (8 ounces) bamboo shoots, drained
In Small Batter Bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop gingerroot using Food Chopper. Add gingerroot, garlic pressed with Garlic Press and red pepper flakes to soy sauce mixture.
Using Chef's Knife, cut pork into 1/8-inch-thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.
Meanwhile, cook rice in Small (2-qt.) Saucepan according to package directions. Cut bell pepper into 1/4 inch strips, trim snow peas and cut green onions into 1-inch pieces.
Heat 1/2 teaspoon oil in Stir-Fry Skillet over high heat until hot. Remove pork from marinade using Nylon Slotted Spoon; add to skillet, reserving marinade. Using Bamboo Spatula Set, stir-fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.
Heat remaining 1/2 teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.
Serving Size: Makes 6 Servings
Nutritional Information: Per Serving: Calories 310 (19% calories from fat), Total Fat 6 g, Saturated Fat 2 g, Cholesterol 45 mg, Carbohydrate 41 g, Protein 21 g, Sodium 1000 mg, Fiber 4 g