Pork And Tofu Stir-Fry
1 1/2 pound lean pork boneless
Trim fat from pork loin. Cut pork into 2 X 1 X 1/8-inch slices. (For ease in cutting, partially freeze pork about 1-1/2 hours.) Toss pork, cornstarch and 1 teaspoon soy sauce in medium glass or plastic bowl. Cover and refrigerate 20 minutes. Heat 1 inch water to boiling in 1-1/2-quart saucepan. Add pea pods. Cover and boil 1 minute; drain. Immediately rinse with cold water; drain. Heat oil in 10-inch nonstick skillet or wok over high heat. Add pork mixture, gingerroot and garlic; stir-fry about 3 minutes or until pork is no longer pink. Add mushrooms and onions; stir-fry 2 minutes longer. Add remaining ingredients; stir-fry until heated through and mixed thoroughly. 4 SERVINGS (ABOUT 1/2 CUP EACH).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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