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Categories:
pork tenderloin all-purpose vegetable oil choy celery red bell pepper mushrooms water chestnuts garlic chicken broth soy sauce cornstarch sherry ground ginger rice green onions
Viewed: 48 - Published at: 3 years agoIngredients
- 1 (1-pound) pork tenderloin
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil, divided
- 2 cups thinly sliced bok choy
- 1 cup sliced celery
- 1 cup red bell pepper strips
- 1 cup sliced mushrooms
- 1 (8-ounce) can sliced water chestnuts, drained
- 2 garlic cloves, minced
- 1/4 cup fat-free, less-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon dry sherry
- 1/2 teaspoon ground ginger
- 2 cups hot cooked long-grain rice
- 1/4 cup sliced green onions
Method
- Trim fat from pork; cut into 1-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pork in a zip-top plastic bag; seal and shake well.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 3 minutes or until browned. Remove from pan; keep warm.
- Add 1 tablespoon oil to pan. Add bok choy and next 5 ingredients (bok choy through garlic); stir-fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry, and ginger; stir well with a whisk. Add pork and broth mixture to pan; cook 1 minute or until thick. Serve over rice; sprinkle with green onions.
