|
Title: Pear and Pork Stir-Fry Categories: None Yield: 4 Servings 12 oz Pork tenderloin; trimmed of -all visible fat 2 tb Defatted chicken stock 2 ts Low-sodium soy sauce 1 ts Vinegar 1 ts Cornstarch 1/8 ts Ground cinnamon 2 ts Canola oil 2 Scallions; shredded 2 tb Peeled; minced gingerroot 1 Clove garlic; minced 2 lg Pears; sliced 1/4 inch thick 1 c Shredded spinach Calories 177 Fat (g.) 4.8 % calories from fat 24 dietary fiber (g.) 2.7 cholesterol (mg.) 56 sodium (mg.) 156 by Prevention Magazine, http://www.healthyideas.com Freeze the pork until firm enough to slice easily, about 30 minutes. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pieces. In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes. In a large nonstick frying pan over medium-high heat, heat the oil for 2 minutes. Add the scallions, ginger and garlic. Stir-fry for 10 seconds, or until the scallions are translucent. Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3 minutes. Add the pears and stir-fry 1 minute. Add the spinach. Cook until the spinach begins to wilt, about 1 minute. Serves 4 Posted to Digest eat-lf.v097.n184 by "Tina D. Bell" |