Jan 11, 2011

Teriyaki Pork Stir Fry

And tonight's dinner......

Teriyaki Pork Stir Fry

  • 2  tablespoons  light teriyaki sauce
  • 4  cloves  garlic, chopped
  •   Juice and zest of 1 lime
  • 1  pound  pork tenderloin
  • 1  can (14.5 ounces)  low-sodium chicken broth
  • 3  tablespoons  light teriyaki sauce
  • 4  teaspoons  cornstarch
  • 1  teaspoon  sugar
  • 3/4  teaspoon  hot sauce
  • 2  tablespoons  vegetable oil
  • 1    large onion, peeled and thinly sliced
  • 1    red pepper, seeded and sliced
  • 8  ounces  sliced mushrooms
  • 1  bunch  scallions, trimmed and cut into 1-inch pieces
  • 1  bag (12 ounces)  microwave-ready green beans, cooked following package instructions
  • 3  cups  cups cooked brown rice


1. Pork. In a large ziptop bag, combine teriyaki sauce, garlic, lime juice and zest. Add pork and marinate in refrigerator for 2 hours.
2. Sauce. In a small bowl, combine chicken broth, teriyaki sauce, cornstarch, sugar and hot sauce. Set aside.
3. Vegetables. Remove pork from marinade and discard marinade. Cut pork into 1/2-inch slices. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Stir-fry pork for 3 minutes. Remove from skillet and keep warm.
4. Add remaining tablespoon oil to skillet. Add onion and cook 4 minutes; stir in red pepper, mushrooms and scallions. Cook 3 minutes. Stir in the green beans, broth mixture and pork. Simmer for 2 minutes, until thickened.
5. Serve the pork over cooked brown rice.

-I did not use pork chops. We had a pork roast Sunday night so I cut up some of the leftovers and used that instead.
-I also was NOT as particular on the measurements.
-And lastly, no scallions...

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