Japanese Stir Fry with Pork
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
stir-fry
frozen |
* |
| 1 | x |
vegetables
japanese, with seasonings |
* |
| 1 | each |
pork chops
boneless, julienned |
*
|
| 1 | teaspoon |
vegetable oil
|
|
| ½ | teaspoon |
cornstarch
|
|
| 2 | teaspoons |
sherry
dry |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | cups |
rice, cooked
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
stir-fry
frozen |
* |
| 1 | x |
vegetables
japanese, with seasonings |
* |
| 1 | each |
pork chops
boneless, julienned |
*
|
| 5 | ml |
vegetable oil
|
|
| 2.5 | ml |
cornstarch
|
|
| 1E+1 | ml |
sherry
dry |
|
| 5 | ml |
soy sauce, tamari
|
|
| 473 | ml |
rice, cooked
hot |
|
Directions
Empty frozen vegetables into a 1-quart casserole; reserve seasoning packet.
Add pork and oil to vegetables.
Cover with lid or vented plastic wrap and microwave on high three minutes.
Empty contents of seasoning packet into a small bowl.
Stir in cornstarch; blend in sherry and soy sauce.
Stir mixture into vegetables; recover.
Microwave on high three to four minutes; or until vegetables are crisp tender and pork is no longer pink.
Stir and serve over rice.
