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Name: Vegetable and Pork Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2/3 c Dry sherry; Nonstick spray coating; Frozen pea pods, thawed and; 1/4 c Hoisin sauce; And cut into bite-size; 1 tb Cornstarch; 2 c Fresh pea pods , halved; 1/2 lb Baby carrots (or carrots cut; 1 tb Fresh ginger, grated; 3 Garlic minced; 1 lb Lean boneless pork; 1 tb Cooking oil; 1 cn Oyster, straw, or shiitake; 2 c Bok choy or cabbage,

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INGREDIENTS

2/3 c Dry sherry
Nonstick spray coating
Frozen pea pods, thawed and
1/4 c Hoisin sauce
And cut into bite-size
1 tb Cornstarch
2 c Fresh pea pods , halved
1/2 lb Baby carrots (or carrots cut
1 tb Fresh ginger, grated
3 Garlic ; minced
1 lb Lean boneless pork
1 tb Cooking oil
1 cn Oyster, straw, or shiitake
2 c Bok choy or cabbage,

Servings

INSTRUCTIONS

Partially freeze pork; cut on the bias into thin, bite-size strips. Place pork in a plastic bag set in a shallow baking dish. Combine sherry, hoisin sauce, ginger, garlic and 1/2 cup water; pour over pork. Close bag and marinate meat for 15 minutes at room temperature or 1 to 2 hours in refrigerator. Meanwhile, cook carrots, covered, in a small amount of boiling salted water for 5 minutes; drain. Drain pork ; save marinade. Stir cornstarch into marinade and set aside. Spray a wok or 12 inch skillet with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry for 2 minutes. Add peapods; stir-fry for 2 minutes more. Remove vegetables from the wok. Add oil to the wok. Stir-fry pork, half at a time, until no pink remains, 2 to 3 minutes. Return all of the pork to wok; push away from center. Stir marinade mixture and add to center of wok. Cook and stir until bubbly. Cook and stir for 1 minute more. Return vegetables to wok; add mushrooms. Cook and stir for 1 minute more. Serve over bok choy or cabbage leaves. MICROWAVE DIRECTIONS: Freeze, slice and marinate pork as above. In a 1-quart microwave casserole, combine carrots and 2 tablespoons water. Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave browning dish on High for 5 minutes. Meanwhile, drain pork; save marinade. Increase cornstarch to 4 teaspoons; stir into marinade and set aside. Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden spoon. Add pork. Cook, uncovered, on High for 4 to 5 minutes or until no pink remains, stirring twice. Remove pork and juices from browning dish and set aside. Add carrots and peapods to browning dish. Cook, covered, on High, for 2 minutes, stirring twice. Stir pork and juices into the vegetables. Add mushrooms. Stir marinade; add to dish, mixing well. Cook, uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking for 30 seconds more. Serve as directed. LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters.

NOTES

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Vegetable and Pork Stir-Fry

2/3 c Dry sherry 
  Nonstick spray coating 
  Frozen pea pods, thawed and 
1/4 c Hoisin sauce 
  And cut into bite-size 
1 tb Cornstarch 
2 c Fresh pea pods , halved 
1/2 lb Baby carrots (or carrots cut 
1 tb Fresh ginger, grated 
3  Garlic minced
1 lb Lean boneless pork 
1 tb Cooking oil 
1 cn Oyster, straw, or shiitake 
2 c Bok choy or cabbage,

Partially freeze pork; cut on the bias into thin, bite-size strips. Place  pork in a plastic bag set in a shallow baking dish. Combine sherry, hoisin  sauce, ginger, garlic and 1/2 cup water; pour over pork. Close bag and  marinate meat for 15 minutes at room temperature or 1 to 2 hours in  refrigerator. Meanwhile, cook carrots, covered, in a small amount of  boiling salted water for 5 minutes; drain.  Drain pork ; save marinade.  Stir cornstarch into marinade and set aside. Spray a wok or 12 inch skillet  with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry  for 2 minutes.  Add peapods; stir-fry for 2 minutes more. Remove vegetables  from the wok.  Add oil to the wok. Stir-fry pork, half at a time, until no  pink remains, 2 to 3 minutes.  Return all of the pork to wok; push away  from center.  Stir marinade mixture and add to center of wok. Cook and stir  until bubbly. Cook and stir for 1 minute more. Return vegetables to wok;  add mushrooms.  Cook and stir for 1 minute more. Serve over bok choy or  cabbage leaves.    MICROWAVE DIRECTIONS:  Freeze, slice and marinate pork as above. In a  1-quart microwave casserole, combine carrots and 2 tablespoons water.  Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave  browning dish on High for 5 minutes.  Meanwhile, drain pork; save marinade.  Increase cornstarch to 4 teaspoons; stir into marinade and set aside.  Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden  spoon.  Add pork.  Cook, uncovered, on High for 4 to 5 minutes or until no  pink remains, stirring twice. Remove pork and juices from browning dish and  set aside.  Add carrots and peapods to browning dish. Cook, covered, on  High, for 2 minutes, stirring twice. Stir pork and juices into the  vegetables.  Add mushrooms.  Stir marinade; add to dish, mixing well. Cook,  uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking  for 30 seconds more.  Serve as directed.    LOW CALORIE RECIPES; Summer 1988    Posted by Fred Peters.

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Nutrition

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Serving Size: 1 Serving (232g)
Recipe Makes: 4 Servings

Calories: 785
Calories from Fat: 657 (84%)

Amt Per Serving		% DV

	Total Fat 73g	97 %
	Saturated Fat 25.6g	128 %
	Monounsaturated Fat 35.5g
	Polyunsanturated Fat 8.6g
Cholesterol 76.6mg		24 %
Sodium 828.3mg		29 %
Potassium 183mg		5 %
Total Carbohydrate 13.6g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 13.1g
Protein 7.1g		10 %
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: 785

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