Gingered Pork and Veggies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Tip: Could use 1 tablespoon of diced pimientos instead of red pepper, but add it just before serving. (The reader does this.) Dorothy Bateman of Carver, Massachusetts says she relies on this savory stir-fry when time is short. âItâs wonderful made with a combination of brown and white rice,â adds Dorothy. Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
3/4 pound pork chop suey meat or cubed pork tenderloin |
1 tablespoon canola oil |
1/2 cup water |
1 teaspoon lemon juice |
1/4 teaspoon sugar |
1/4 to 1/2 teaspoon ground ginger |
1/4 teaspoon garlic powder |
1/4 teaspoon chicken bouillon granules |
1/8 teaspoon pepper |
1 small onion, sliced |
1/2 medium green pepper, sliced |
1/4 cup sliced celery |
2 tablespoons chopped sweet red pepper |
1-1/2 teaspoons cornstarch |
1 tablespoon cold water |
hot cooked rice, optional |
Directions:
1. Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet, brown pork in oil over medium heat; drain.
2. In a small bowl, combine the water, lemon juice, sugar, ginger, garlic powder, bouillon and pepper; pour over pork. Add onion, green pepper, celery and red pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 2 servings.
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