This is a speedy weekday supper meal that is loaded with great nutrition. Serve with rice or noodles and extra hot sauce if you like it spicy. Try different veggies for variety and to use whatever you have in the fridge.
Makes 4 Servings
2 tsp. vegetable oil
500g pork tenderloin or other lean boneless pork, sliced into thin strips
4 garlic cloves, minced
2 tbsp. gingerroot, finely chopped
1 onion, sliced
2 red, yellow or orange peppers, sliced
2 cups snow peas or sugar snap peas
2 cups mushrooms, sliced
1/2 cup reduced-sodium chicken broth
2 tbsp. reduced-sodium soy sauce
1 tbsp. cornstarch
1/2 tsp. red hot chilli pepper sauce (optional)
How you prepare:
- In a large skillet or wok, heat oil and stir-fry pork until no longer pink.
- Add garlic, ginger, onions, peppers, peas and mushrooms and stir-fry until slightly soft.
- In a separate bowl combine broth with cornstarch, soy sauce and hot sauce and then add to stir-fry pan.
- Stir constantly until sauce thickens and serve immediately over rice or noodles.