- 6
- 7 mins
- 27 mins
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
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