Asian Pork With Vegetables
- Total Time
Freeze the pork for one hour before cooking. The result: Firmer flesh that's easier to slice into thin, even pieces.
low sodium soy sauce¼ cup(s)
table wine¼ cup(s), red
garlic clove(s)2 clove(s), medium, minced
ginger root1 tsp, minced
uncooked lean boneless pork chop(s)1 pound(s), sliced
uncooked onion(s)1 medium, chopped
uncooked carrot(s)1 medium, sliced
uncooked zucchini1 medium, sliced
uncooked bok choy4 cup(s), trimmed and chopped
snow peas2 ½ cup(s), trimmed and halved
mung bean sprouts1 cup(s)
- Combine soy sauce, wine, garlic, ginger and pork in a bowl. Marinate for 2 hours. Drain and reserve marinade.
- Coat a pan with cooking spray, heat, then cook pork until browned. Remove and set aside.
- Combine cornstarch and water.
- Recoat pan with cooking spray and sauté onion, carrot and zucchini for 2 minutes. Add cornstarch, water and rest of marinade. Stir in green vegetables, snow peas and sprouts. Return pork to pan and cook until heated through.