GINGERED PORK AND VEGGIES

Gingered Pork and Veggies image

Tip: Could use 1 tablespoon of diced pimientos instead of red pepper, but add it just before serving. (The reader does this.) Dorothy Bateman of Carver, Massachusetts says she relies on this savory stir-fry when time is short. "It's wonderful made with a combination of brown and white rice," adds Dorothy.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 17

Ingredients

2 tablespoons all-purpose flour
3/4 pound pork chop suey meat or cubed pork tenderloin
1 tablespoon canola oil
1/2 cup water
1 teaspoon lemon juice
1/4 teaspoon sugar
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1 small onion, sliced
1/2 medium green pepper, sliced
1/4 cup sliced celery
2 tablespoons chopped sweet red pepper
1-1/2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Steps:

Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet, brown pork in oil over medium heat; drain. , In a small bowl, combine the water, lemon juice, sugar, ginger, garlic powder, bouillon and pepper; pour over pork. Add onion, green pepper, celery and red pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts : Calories 367 calories, Fat 17g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 193mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges