East Meets West Stir-Fry
Dried plums meet pork loin in a deliciously different stir-fry.
No-stick cooking spray
1 tablespoon finely chopped ginger
1 large clove garlic, finely chopped
4 ounces pork loin, cut into thin strips
1 1/2 cups sliced onions
1 medium carrot, very thinly sliced
2 medium red and/or green bell peppers, cut into 1-inch pieces
1 cup thinly sliced celery
1 cup (6 ounces) pitted dried plums, halved
1/4 cup cold water
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
4 cups hot cooked rice
Spray large nonstick skillet or wok with cooking spray. Heat over high heat until hot. Add ginger and garlic; stir-fry 1 minute. Add pork; stir-fry 2 minutes. Add onions and carrots; stir-fry 2 minutes. Add peppers and celery; stir-fry 2 to 4 minutes or just until vegetables are crisp-tender.
Add dried plums; toss to heat through. Reduce heat to medium. In small bowl combine water, soy sauce and cornstarch; mix thoroughly. Add soy sauce mixture to skillet; cook and stir about 2 minutes until heated through. To serve, divide rice among four plates. Top with stir-fry, dividing equally.
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