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Pork and mushroom stir-fry

8
Points®
Total Time
27 min
Prep
7 min
Cook
20 min
Serves
6
Difficulty
Moderate
This hearty and delicious stir-fry comes together in less than half an hour, so it's perfect for any weeknight meal. First you cook the meat, then the veggies, then the sauce, all in one skillet. For this stir-fry, you'll be using lean pork loin, red peppers, snow peas, scallions, ginger, and garlic, as well as canned straw mushrooms and yellow corn. The sauce is super simple and is made with a savory blend of vegetable broth, teriyaki sauce, and cornstarch. Looking for a time-saver? You can buy some pre-cut bell pepper at the salad bar or in the produce section of your supermarket.

Ingredients

Peanut oil

1 Tbsp

Uncooked lean trimmed pork loin

1 pound(s), trimmed and cut into 1 x 1⁄4-inch strips

Red bell pepper

1 medium, thinly sliced

Snow peas

¼ pound(s), teimmed

Scallions

4 medium, cut into 1-inch pieces

Fresh ginger

1 Tbsp, fresh, peeled and grated

Jarred minced garlic

1 Tbsp

Canned straw mushrooms

15 oz, drained

Canned yellow corn

1 cup(s), baby variety, drained

Vegetable broth

¼ cup(s)

Teriyaki sauce

3 Tbsp

Cornstarch

1 tsp

Cooked long grain brown rice

3 cup(s), hot

Instructions

  1. 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.
  2. 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.
  3. 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.

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