Pork and Mushroom Stir-Fry
- Total Time
Looking for a time saver? Buy pre-cut bell pepper at the salad bar or in the produce section of your supermarket.
peanut oil1 Tbsp
uncooked lean only pork loin1 pound(s), trimmed and cut into 1 x 1⁄4-inch strips
sweet red pepper(s)1 medium, thinly sliced
snow peas¼ pound(s), teimmed
uncooked scallion(s)4 medium, cut into 1-inch pieces
ginger root1 Tbsp, fresh, peeled and grated
minced garlic1 Tbsp
canned straw mushrooms15 oz, drained
canned yellow corn1 cup(s), baby variety, drained
fat free vegetable broth¼ cup(s)
teriyaki sauce3 Tbsp
long grain cooked brown rice3 cup(s), hot
- Heat a large deep nonstick skillet or wok over medium-high heat until a drop of water sizzles in the pan. Add 1 1⁄2 teaspoons of the oil and swirl to coat the skillet. Add the pork, in batches, and stir-fry until browned and cooked through, about 4 minutes. Transfer to a plate.
- Add the remaining 1 1⁄2 teaspoons oil to the skillet. Add the bell pepper, snow peas, scallions, ginger, and garlic; stir-fry 2 minutes. Add the mushrooms and corn and stir-fry until heated through, about 1 minute longer.
- Stir together the broth, teriyaki sauce, and cornstarch in a cup until smooth, then add to the skillet. Stir-fry until the sauce thickens and bubbles, about 2 minutes. Serve with the rice. Yields 1 1⁄2 cups pork mixture and 1⁄2 cup rice per serving.