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Gingered Pork Stir-fry

By: Dorothy Bateman

"Dorothy Bateman of Carver, Massachusetts says she falls back on this tasty stir-fry often when time's short. 'It's wonderful with a combination of white and brown rice and nice crusty rolls.'"

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/3 cup all-purpose flour
2 pounds pork chop suey meat or cubed pork tenderloin
3 tablespoons vegetable oil
1 large onion, sliced
1 medium green pepper, sliced
2 celery ribs, sliced
1 cup water
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon ground ginger
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water
1 (4 ounce) jar diced pimientos, drained
Hot cooked rice

Directions

Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet or wok over medium heat, brown pork in oil; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine cornstarch and cold water until smooth; stir into skillet. Simmer 10 minutes longer. Just before serving, add pimientos. Serve over rice if desired.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth and without salt; calculated without rice) equals 310 calories, 13 g fat (0 saturated fat), 90 mg cholesterol, 84 mg sodium, 14 g carbohydrate, 0 fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 vegetable, 1/2 starch.