Ginger Pork Stir-Fry
Ingredients
- 1 lb. Indiana Kitchen pork tenderloin cut into 1-inch cubes
- 1 package frozen sugar snap stir-fry veggie blend (16 oz.) thawed
- 1-1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1 cup beef broth
- 3 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp sugar
- 1/2 tsp crushed red pepper flakes
- 2 tbsp canola oil
- Hot cooked rice
- Fresh cilantro, roughly chopped optional
Servings: servings
Instructions
- In a small bowl, mix cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
- In a wok or skillet, stir-fry pork in 1 tablespoon oil until the juices run clear. Remove and keep warm. In the same pan, stir fry vegetables in remaining oil util crisp-tender.
- Stir the broth mixture and add it to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
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