Pork and Veggie Saute

Added On: Wednesday, August 15, 2007 | In Stir-Fries Recipes

Rated by 1 users

Cooking time: 25 minutes
Servings: 1 day
Cuisine: None
Type: -
-

Ingredients

1 cup reduced sodium chicken broth 1/4 cup reduced-sodium soy sauce 3 garlic cloves, minced 1/2 teaspoon ground allspice 1 teaspoon grated fresh ginger root 1/2 pound pork tenderloin, cut into 1/4-inch-thick slices 2 bay leaves 2 teaspoons canola oil 1/2 cup sliced fresh mushrooms 1/2 cup julienned sweet red pepper 1/3 cup thinly sliced celery 2 teaspoons cornstarch 2 teaspoons honey Hot cooked rice

Procedure

1.In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.

2.Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.

3.In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired.