Combine first 8 ingredients in a bowl; stir well, and set aside. Trim fat from pork, and cut pork in half lengthwise. Cut each half crosswise into thin slices. Combine pork, 1 tablespoon cornstarch, and vegetable oil in a bowl; toss well. Coat a large non stick skillet with cooking spray; place over medium-high heat until hot. Add pork mixture; stir-fry 4 minutes or until browned. Remove pork from skillet; set aside. Add ginger root and garlic to skillet; stir-fry 30 seconds. Add broccoli; stir-fry 2 minutes. Add mushrooms and sesame seeds; stir-fry 2 minutes. Return pork to skillet. Add green onions and broth mixture; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Yield: 6 servings (serving size: 1 cup pork mixture and 1 cup rice). Per serving: 466 Calories; 8g Fat (15% calories from fat); 28g Protein; 73g Carbohydrate; 49mg Cholesterol; 624mg Sodium Serving Ideas : Serve over rice. Recipe by: Cooking Light, May 1994, page 148 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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