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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3/4-pound) pork tenderloin |
vegetable cooking spray |
2 teaspoons peanut oil, divided |
1 teaspoon peeled, minced gingerroot |
1/2 teaspoon dried crushed red pepper |
2 cloves garlic, minced |
3 tablespoons low-sodium soy sauce |
1 1/2 cups snow pea pods |
3 1/2 cups cooked long-grain rice (cooked without salt or fat), chilled |
1/2 cup coarsely shredded carrot |
1/3 cup thinly sliced green onions |
Directions:
1. Trim fat from tenderloin; cut tenderloin into 1 1/2-inch strips.
2. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork, gingerroot, pepper, and garlic; stir-fry 3 to 4 minutes or until pork is browned. Transfer pork mixture to a shallow bowl; add soy sauce, and set aside.
3. Drizzle remaining 1 teaspoon oil around top of wok. Add snow peas; stir-fry 1 minute. Add rice and carrot; stir-fry 2 minutes. Add green onions and reserved pork mixture; stir-fry 3 to 4 minutes or until thoroughly heated.
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