This is another tasty low fat recipe from Pampered Chef's It's Good For You cookbook. Once the meat is marinated this recipe is super quick to make, so it's a great workday meal. You could make the marinade in the morning, then just throw the pork into it as soon as you get home. The meat only needs to marinade for 15 minutes.
I used to follow the recipe to the letter, but one day I went to the store and they didn't have fresh snow peas, but instead had mange tout (is that the same as a snow pea?) and baby corn, so I got that instead. You know, that kind of thing. I never thought I liked those little baby corn, but well, I do. Why? Because I love all things corn. Tesco has these great stir-fry packs and I love the variety of vegetables that now go onto this stir-fry.
The original recipe calls for red pepper flake, but since the fresh pepper is included in the pack I use that now. I love this recipe with brown rice. It really does give it a nice nutty flavor, but white rice is a fine substitute. The cookbook suggests substituting chicken if you don't like pork. I have made it both ways and both are great!
Teriyaki Pork Stir-Fry
2/3 c reduced-sodium soy sauce
1/4 c packed brown sugar
1 tbsp cornstarch
2 tsp peeled, finely chopped fresh gingerroot (I use the Very Lazy stuff that comes in a jar)
2 garlic cloves, finely chopped
1/4 tsp crushed red pepper flakes, or 2 tsp chopped fresh pepper, veined and deseeded
1 lb boneless pork loin chops, cut into 1/8-in strips
2 c uncooked rice, preferably brown
1 medium red bell pepper, cut into 1/4-in strips
6 oz fresh snow peas, trimmed (or any stir-fry combo you like)
1 bunch green onions with tops, cut into 1-in pieces (about 6-8)
1 tsp sesame oil, divided
1 can (8 oz) bamboo shoots, drained
1. In a medium-sized dish, combine soy sauce, brown sugar, and cornstarch; whisk until blended. Add the chopped gingerroot, garlic, and red pepper.
2. Slice the pork into 1/8-in thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate at least 15 minutes to marinate.
3. Cut the bell pepper into 1/4-in strips and cut green onions into 1-in pieces. Start cooking the rice according to package directions.
4. Heat 1/2 tsp of the oil in a large skillet or wok until hot. Remove pork from marinade using a slotted spoon; add to skillet, reserving marinade. Stir fry a few minutes or until pork is no longer pink. Remove from skillet and keep warm.
5. Heat remaining 1/2 tsp oil in same skillet. Add bell pepper, the stir fry vegetables, and green onions. Stir fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.
Pampered Chef says this makes 6 servings, but I'd say it makes 4-5 depending on who is eating it.