Stir-Fried Pork Tenderloin with Vegetables
Yield
3 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pork tenderloin
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 ½ | teaspoons |
cornstarch
|
|
| 1 ¼ | teaspoons |
sugar
|
|
| ¼ | teaspoon |
ginger root
minced fresh |
|
| 1x | Salad |
vegetable oil
|
*
|
| ½ | bunch |
broccoli florets
|
*
|
| ½ | pound |
mushrooms
sliced |
|
| 1 | each |
carrots
thinly sliced |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pork tenderloin
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry |
|
| 13 | ml |
cornstarch
|
|
| 6.3 | ml |
sugar
|
|
| 1.3 | ml |
ginger root
minced fresh |
|
|
vegetable oil
|
*
|
||
| 0.5 | bunch |
broccoli florets
|
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 1 | each |
carrots
thinly sliced |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
water
|
|
Directions
- With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into ⅛ inch thick slices.
In medium-sized bowl, mix pork with next 5 ingredients.
- In 12 inches skillet or wok over high heat, in tablespoons hot salad oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and frequently (stir frying) until vegetables are coated with oil.
Add water and stir fry until vegetables are tender-crisp; spoon onto warm platter.
- In same skillet over high heat, in 2 more tablespoons hot salad oil, cook pork mixture until pork loses its pink color, about 2 to 3 minutes, stirring quickly and frequently.
Return vegetables to skillet with pork; heat through.
