Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

This pork stir-fry dish is great for a weeknight dinner. With bold flavors like ginger, scallions, and garlic, this dish is sure to please. Serve over rice noodles.

David Bonom
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
4 servings (serving size: about 1 cup pork mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut pork into 2 x 1/4-inch-wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients (through salt).

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.

  • Heat oil in pan. Add carrots, 1/4 cup water, ginger, and garlic to pan; cook 1 1/2 minutes, scraping pan to loosen browned bits. Return pork to pan. Stir in broth mixture; bring to a boil. Cook 30 seconds. Stir in 1/3 cup onions. Serve immediately. Garnish with sliced onions, if desired.

Nutrition Facts

214 calories; calories from fat 29%; fat 6.9g; saturated fat 1.9g; mono fat 3.1g; poly fat 1g; protein 24.1g; carbohydrates 12.7g; fiber 2.2g; cholesterol 65mg; iron 1.7mg; sodium 586mg; calcium 37mg.
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