More Food

This week has been full of trying new dishes. Or, I guess my life is boring enough that I only cook...no, that's not really it either. Oh, well...I just wanted to share this new recipe with all of you. It was yummy! (And since I bought so many veggies...I'll be making it again this week).

Teriyaki Pork Stir-Fry (Pampered Chef – It’s Good for You)

2/3 cup reduced-sodium soy sauce
¼ cup packed brown sugar
1 tablespoon cornstarch
2 teaspoon peeled, finely chopped fresh gingerroot
2 garlic cloves, pressed
¼ teaspoon crushed red pepper flakes
1 pound boneless pork loin chops, cut into 1/8 inch strips
2 cups uncooked instant whole grain brown rice
1 medium red bell pepper, cut into ¼ inch strips
6 ounces fresh snow peas, trimmed
1 bunch green onions with tops, cut into 1 inch pieces (about 6-8)
1 teaspoon sesame oil, divided
1 can (8 ounces) bamboo shoots, drained
(I also like to add broccoli, julienned carrots, mung beans and mushrooms)

1. In a bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely shop gingerroot and pressed garlic and add it to soy sauce mixture along with red pepper flakes.

2. Cut pork into 1/8 inch thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.

3. Meanwhile, cook rice according to directions. Cut bell pepper into ¼ inch strips; trim snow peas and cut green onions into 1-inch pieces.

4. Heat ½ teaspoon of the oil in skillet over high heat until hot. Remove pork from marinade; add to skillet, reserving marinade. Stir-fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.

5. Heat remaining ½ teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minutes or until sauce is thickened. Serve over rice.

Yield: 6 servings
Nutrients per serving: Calories 310 (19% calories from fat). Total Fat 6 g, Saturated Fat 2 g, Cholesterol 45 mg, Carbohydrate 41 g, Protein 21 g, Sodium 1000 mg, Fiber 4 g.

(Hint: peel fresh gingerroot with a spoon. Just scrape the skin with the spoon.)

I also made this recipe with chicken and not pork. As you can probably tell by the recipes I've been posting, I've been enjoying a lot of Asian types of foods. The fresh gingerroot really makes this recipe and I also always add more garlic than the recipe asks for...I'm a girl that loves garlic!! Oh, and the red pepper flakes give it the kick that makes this a number one recipe for our family. I haven't ever cooked Asian foods and I guess it's something that I never thought I could cook and now that I've got recipes, I've begun to experiement. It's been a whole lot of fun and SM loves to eat it - bonus!!