PORK AND MUSHROOM STIR-FRY - 8 Points

By Nana_CAM

Ingredients

• 1 Tbsp peanut oil
• 1 pound(s) lean pork loin, trimmed and cut into 1 x 1/4 inch strips.
• 1 medium sweet red pepper(s), thinly sliced
• 1/4 pound(s) snow peas, trimmed
• 4 medium scallion(s), cut into 1-inch pieces
• 1 Tbsp ginger root, fresh, peeled and grated
• 1 TBsp minced garlic
• 15 oz. canned straw mushrooms, drained
• 1 cup(s) canned yellow corn, baby variety, drained
• 1/4 cup(s) vegetable broth
• 3 Tbsp teriyaki sauce
• 1 tsp cornstarch
• 3 cup(s) cooked brown rice, hot

Details

Servings 6
Preparation time 7mins
Cooking time 27mins

Preparation

Step 1

Heat a large deep nonstick skillet or wok over medium-high heat until a drop of water sizzles in the pan. Add 1 1/2 teaspoons of the oil and swirl to coat the skillet. Add the pork, in batches, and stir-fry until browned and cooked through, about 4 minutes. Transfer to a plate.

Add the remaining 1 1/2 teaspoons oil to the skillet. Add the bell pepper, snow peas, scallions, ginger, and garlic; stir-fry 2 minutes. Add the mushrooms and corn and stir-fry until heated through, about 1 minute longer.

Stir together the broth, teriyaki sauce and cornstarch in a cup until smooth, then add to the skillet. Stir-fry until the sauce thickens and bubbles, about 2 minutes. Serve with the rice. Yields 1 1/2 cups pork mixture and 1/2 cup rice per serving.

PointsPlus Value 8