Title: Vegetable and Pork Stir-Fry
Categories: Chinese, Pork, Microwave
Yield: 4 Servings

1 lb Lean boneless pork
2/3 c Dry sherry
1/4 c Hoisin sauce
1 tb Fresh ginger, grated
3 Cloves garlic, minced
1/2 lb Baby carrots (or carrots cut
-in 2-inch pieces)
1 tb Cornstarch
Nonstick spray coating
2 c Fresh pea pods , halved
-crosswise (OR 6 oz
Frozen pea pods, thawed and
-halved crosswise)
1 tb Cooking oil
1 cn Oyster, straw, or shiitake
-mushrooms, drained
And cut into bite-size
-pieces (15 oz)
2 c Bok choy or cabbage,
-shredded

Partially freeze pork; cut on the bias into thin, bite-size strips. Place
pork in a plastic bag set in a shallow baking dish. Combine sherry, hoisin
sauce, ginger, garlic and 1/2 cup water; pour over pork. Close bag and
marinate meat for 15 minutes at room temperature or 1 to 2 hours in
refrigerator. Meanwhile, cook carrots, covered, in a small amount of
boiling salted water for 5 minutes; drain. Drain pork ; save marinade.
Stir cornstarch into marinade and set aside. Spray a wok or 12 inch skillet
with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry
for 2 minutes. Add peapods; stir-fry for 2 minutes more. Remove vegetables
from the wok. Add oil to the wok. Stir-fry pork, half at a time, until no
pink remains, 2 to 3 minutes. Return all of the pork to wok; push away
from center. Stir marinade mixture and add to center of wok. Cook and stir
until bubbly. Cook and stir for 1 minute more. Return vegetables to wok;
add mushrooms. Cook and stir for 1 minute more. Serve over bok choy or
cabbage leaves.

MICROWAVE DIRECTIONS: Freeze, slice and marinate pork as above. In a
1-quart microwave casserole, combine carrots and 2 tablespoons water.
Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave
browning dish on High for 5 minutes. Meanwhile, drain pork; save marinade.
Increase cornstarch to 4 teaspoons; stir into marinade and set aside.
Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden
spoon. Add pork. Cook, uncovered, on High for 4 to 5 minutes or until no
pink remains, stirring twice. Remove pork and juices from browning dish and
set aside. Add carrots and peapods to browning dish. Cook, covered, on
High, for 2 minutes, stirring twice. Stir pork and juices into the
vegetables. Add mushrooms. Stir marinade; add to dish, mixing well. Cook,
uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking
for 30 seconds more. Serve as directed.

LOW CALORIE RECIPES; Summer 1988

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini