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Name: Pear and Pork Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Scallions; shredded; 1 ts Vinegar; 2 lg Pears; sliced 1/4 inch thick; 2 tb Defatted chicken stock; 2 tb Peeled; minced gingerroot; 12 oz Pork tenderloin; trimmed of; 1/8 ts Ground cinnamon; 2 ts Canola oil; 2 ts Low-sodium soy sauce; 1 ts Cornstarch; 1 c Shredded spinach; 1 Garlic minced

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INGREDIENTS

2 Scallions; shredded
1 ts Vinegar
2 lg Pears; sliced 1/4 inch thick
2 tb Defatted chicken stock
2 tb Peeled; minced gingerroot
12 oz Pork tenderloin; trimmed of
1/8 ts Ground cinnamon
2 ts Canola oil
2 ts Low-sodium soy sauce
1 ts Cornstarch
1 c Shredded spinach
1 Garlic ; minced

Servings

INSTRUCTIONS

Calories 177 Fat (g.) 4.8 % calories from fat 24 dietary fiber (g.) 2.7 cholesterol (mg.) 56 sodium (mg.) 156 by Prevention Magazine, http://www.healthyideas.com Freeze the pork until firm enough to slice easily, about 30 minutes. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pieces. In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes. In a large nonstick frying pan over medium-high heat, heat the oil for 2 minutes. Add the scallions, ginger and garlic. Stir-fry for 10 seconds, or until the scallions are translucent. Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3 minutes. Add the pears and stir-fry 1 minute. Add the spinach. Cook until the spinach begins to wilt, about 1 minute. Serves 4 Posted to Digest eat-lf.v097.n184 by "Tina D. Bell" on Jul 20, 1997

NOTES

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Pear and Pork Stir-Fry

2 Scallions; shredded
1 ts Vinegar
2 lg Pears; sliced 1/4 inch thick
2 tb Defatted chicken stock
2 tb Peeled; minced gingerroot
12 oz Pork tenderloin; trimmed of
1/8 ts Ground cinnamon
2 ts Canola oil
2 ts Low-sodium soy sauce
1 ts Cornstarch
1 c Shredded spinach
1 Garlic minced

Calories 177 Fat (g.) 4.8 % calories from fat 24 dietary fiber (g.) 2.7  cholesterol (mg.) 56 sodium (mg.) 156    by Prevention Magazine, http://www.healthyideas.com    Freeze the pork until firm enough to slice easily, about 30 minutes. Slice  across the grain into thick slices. Cut into 1-inch by 2-inch pieces.    In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and  cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes.    In a large nonstick frying pan over medium-high heat, heat the oil for 2  minutes. Add the scallions, ginger and garlic. Stir-fry for 10 seconds, or  until the scallions are translucent.    Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3  minutes.    Add the pears and stir-fry 1 minute. Add the spinach. Cook until the  spinach begins to wilt, about 1 minute.    Serves 4    Posted to Digest eat-lf.v097.n184 by "Tina D. Bell"  <tdbell@altair.csustan.edu> on Jul 20, 1997

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 4 Servings

Calories: 27
Calories from Fat: 22 (81%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 0.2mg		0 %
Sodium 88.7mg		3 %
Potassium 15.4mg		0 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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