From Eat, Shrink & Be Merry! Makes 4 servings
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Marinade |
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1 Tbsp |
Reduced-sodium soy sauce |
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1 Tbsp |
oyster sauce |
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2 tsp |
Grated gingerroot |
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1 tsp |
Each minced garlic, granulated sugar and cornstarch |
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1 lb |
Pork Tenderloin, cut into strips |
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Sauce |
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1 tbsp |
Peanut oil or vegetable oil |
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½ cup |
Beef Broth |
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2 cups |
Sliced mushrooms |
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1 tbsp |
Reduced-sodium soy sauce |
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1 cup |
Sliced celery (cut on the diagonal) |
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1 tbsp |
Oyster Sauce |
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1 |
Handful snow peas |
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2 tsp |
Cornstarch |
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2 cups |
Bean sprouts |
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1 tsp |
Toasted Sesame Oil |
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1 can |
8 oz sliced water chestnuts, drained |
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¼ tsp |
Crushed red pepper flakes |
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1 cup |
Sliced green onions |
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1 lb |
Thin sliced pork tenderloin |
Directions:
1.
Combine
all marinade ingredients in a medium bowl. Add pork and toss to coat with
marinade. Let pork marinate for 15 minutes while you prepare remaining
ingredients.
2.
To make
sauce, whisk together broth, soy sauce, oyster sauce, cornstarch, sesame oil,
and red pepper flakes in a small bowl and set aside.
3.
Heat
peanut oil in a large wok over medium-high heat. Add pork and any extra
marinade. Cook and stir until pork is lightly browned on the outside, about 3
minutes. Add mushrooms, celery and snow peas. Cook and stir for 3 to 4 more
minutes, until mushrooms are tender. Add bean sprouts, water chestnuts, green
onions, and reserved sauce. Cook and stir for 3 more minutes, until vegetables
are tender crisp and sauce is bubbly and has thickened. Serve immediately.
Per serving: 271
calories, 9.1 g fat, 29 g protein, 20 g carbohydrate, 5.7 g fiber, 74 mg
cholesterol, 471 mg sodium
