Sweet (no sour) Pork Stir-fry
- small can mandarin slices (in light syrup), reserve 2 Tbs of the liquid
- 2 Tbsp soy sauce
- ½ tsp cornstarch
- 1 ½ tsp dark toasted sesame oil
- 1 or 2 Tbsp. fresh ginger root, finely minced
- ½ pound (8 oz or 225g) pork tenderloin, cut into thin strips
- 1 ½ tsp canola oil
- 1 cup each: red, green and yellow bell pepper, chopped
- 1 can (8 oz) sliced water chestnuts, drained
- 2 firm apples (I used Gala but Fuji or Pink Ladies would work just as well), cut into one-inch pieces with the skin on
- 1 green onion, thinly sliced (I omit it because they give me heartburn … I’m getting old!)
- black pepper to taste (lots of calm, there’s salt in the soy)
- In small bowl, combine mandarin syrup, soy sauce, water and cornstarch. Set aside.
- In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 5 minutes (check a peice before you declare this step done – we didn’t and overcooked everything else!).
- Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes.
- Add pork back to skillet along with scallions. Stir-fry 30 seconds to heat. Add mandarine slices and cornstarch mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper. Serves 4 (aka dinner for two plus left overs).
The original recipe is from the American Institute for Cancer Research and has approximately 300 Cal (assuming 2 oz of cooked pork) per serving. I made some minor modifications based on the comments/suggestions.
You could serve it over vermicelli noodles or rice if you were looking for more filling carbs (as was Steve so he got noodles, not me). You can also easily substitute chicken breast for the pork, just be careful not to over cook it.
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