Low Fat Pork And Tofu Stir-fry Recipe

Ingredients

1 1/2 pound lean pork boneless

loin or leg

1 teaspoon cornstarch

1 teaspoon low-sodium soy sauce

1 cup Chinese pea pods (about 3-1/2

1 ounce )

2 teaspoons vegetable oil

1 teaspoon finely chopped gingerroot

or

1/2 teaspoon ground ginger

1 clove garlic, finely chopped

1 cup sliced fresh mushrooms

-- (about 3 ounces)

1/4 cup sliced green onions (with tops)

2 teaspoons oyster sauce

1 teaspoon low-sodium soy sauce

5 ounces firm tofu, cut into 1/2-inch

cubes

Method

Trim fat from pork loin.

Cut pork into 2 X 1 X 1/8-inch slices.

(For ease in cutting, partially freeze pork about 1-1/2 hours.)

Toss pork, cornstarch and 1 teaspoon soy sauce in medium glass or plastic bowl.

Cover and refrigerate 20 minutes.

Heat 1 inch water to boiling in 1-1/2-quart saucepan.

Add pea pods.

Cover and boil 1 minute; drain.

Immediately rinse with cold water; drain.

Heat oil in 10-inch nonstick skillet or wok over high heat.

Add pork mixture, gingerroot and garlic; stir-fry about 3 minutes or until pork is no longer pink.

Add mushrooms and onions; stir-fry 2 minutes longer.

Add remaining ingredients; stir-fry until heated through and mixed thoroughly.

4 SERVINGS (ABOUT 1/2 CUP EACH).

Cooks Comments and Tips