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Pork And Vegetable Stir Fry

Submitted by Lisa Farmer.

Prep
Cook
Serves 0person
Ingredients
1
whole pork tenderloin (1# or so
1
tbsp rice vinegar
3
tbsp reduced sodium soy sauce
3/4
cup reduced sodium chicken broth
1
tbsp grated peeled fresh ginger
1
tbsp honey
2
cornstarch
1
clove garlic, crushed with press
3
canola oil
8
snap peas, strings removed from both sides
1
large red pepper, cut into 1/4 –inch-thick strips
3
green onions cut into 1” pieces
cooked brown or white rice (lundberg rice recommended)
Directions
1.
Cut pork tenderloin crosswise into 3 pieces. Cut each piece lengthwise into thin slices.
2.
In medium bowl, toss pork with vinegar and 1 Tbsp soy sauce. In small bowl, mix 2 Tbsp soy sauce with broth, ginger, honey, cornstarch, and garlic until blended. Set aside.
3.
In nonstick 12-inch skillet heat 1 tsp. oil over med-high heat until hot. Add peas, pepper and green onions and cook 7-8 minutes or until lightly browned and tender-crisp, stirring frequently. Transfer vegetables to a bowl.
4.
In same skillet, heat remaining 2 tsp oil until hot. Add pork mixture and cook about 2 minutes or until pork loses its pink color, stirring constantly. With a slotted spoon, transfer pork to veggie bowl.
5.
Stir broth, and then add to skillet, heat to boiling. Boil one minute or until slightly thickened. Return port and vegetables to skillet; stir until heated through. Serve with rice.

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