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Teriyaki Pork Stir Fry Recipe

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This recipe for Teriyaki Pork Stir Fry, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Monday, February 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 tsp. sunflower oil
1 lb. pork tenderloin, trimmed of visible fat and cut into 1 x 1/4 inch thick strips
1/4 lb. fresh shitake mushrooms, stems removed and sliced
1 red bell pepper, seeded and cut into thin strips
1 T grated peeled fresh ginger
2 garlic cloves, minced
1/4 lb. fresh snow peas, trimmed and halved lengthwise
1/4 C reduced sodium chicken broth
3 T reduced sodium teriyaki sauce
1 tsp. grated orange zest

Directions:
Directions:
Heat a large nonstick skillet or wok over medium high heat until a drop of water sizzles. Pour in 2 tsp. of the oil and swirl to coat the pan, then add half the pork. Stir fry until browned and cooked through, about 4 minutes. Transfer the pork to a plate with a slotted spoon. Repeat with the remaining pork. Heat the remaining 2 tsp. oil in the same skillet over medium high heat. Add the mushrooms and stir fry until they begin to soften, about 1 minute. Add the bell pepper, giner and garlic; stir fry until slightly softened, about 2 minutes. Add the pork and snow peas; stir fry until the snow peas turn bright green, about 1 minute. Add the broth, teriyaki sauce, and orange zest; cook until the sauce thickens slightly and the vegetables are crisp tender, about 1 minute.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
218 calories = 1 cup

 

 

 

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