Roast Pork & Mushrooms
Yield
1 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pork loin roast
|
|
| ½ | pound |
mushrooms, canned
fresh, or sliced canned mushrooms |
|
| 2 | each |
ginger root
thinly sliced |
*
|
| 2 | each |
scallions, spring or green onions
|
|
| ½ | cup |
chicken broth
|
|
| 2 | teaspoons |
cornstarch
|
|
| ½ | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
sherry
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pork loin roast
|
|
| 226.8 | g |
mushrooms, canned
fresh, or sliced canned mushrooms |
|
| 2 | each |
ginger root
thinly sliced |
*
|
| 2 | each |
scallions, spring or green onions
|
|
| 118 | ml |
chicken broth
|
|
| 1E+1 | ml |
cornstarch
|
|
| 2.5 | ml |
sugar
|
|
| 0.6 | ml |
white pepper
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sherry
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
vegetable oil
|
|
Directions
Cut roast pork on the diagonal into ¼ inch slices, 1½ to 2 inches long.
Without removing stems, cut mushrooms into ¼ inch slices. (If canned mushrooms are used, drain.)
Cut scallions into 1½ inch lengths.
Combine cornstarch, sugar, pepper, soy sauce, and sherry.
Heat the oil and salt in a skillet over medium heat.
Add ginger root and scallions.
Stir-fry for 2 minutes and discard ginger root.
Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth.
Bring to a boil. Reduce heat to low, cover and cook for 2 minutes.
Return heat to medium and add cornstarch mixture.
Cook and stir until thickened, about 1 minute.
