Asian Pork
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Serves/Makes: 4
Ready in: 30-60 minutes
- 3 tablespoons soy sauce
- 1/4 teaspoon lime peel, grated
- 2 tablespoons fresh lime juice, divided
- 1 tablespoon chopped fresh ginger
- 1 tablespoon garlic, chopped
- 1 pound pork tenderloin, cut into strips
- 1 teaspoon vegetable oil
- 1 cup fat-free chicken broth
- 1/2 pound shiitake mushrooms, sliced
- 3 medium carrots, sliced diagonally
- 1 teaspoon jalapeno, chopped
- 4 ounces snow peas, trimmed
- 1 teaspoon cornstarch, stirred into
- 1 tablespoon water
- 1/4 cup fresh basil, thinly sliced
- 2 cups cooked brown rice
Combine soy sauce, lime peel, half the lime juice, the ginger and garlic in a dish. Toss in pork; let stand 15 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat. Add half the pork with slotted spoon and cook, turning once, 4 to 5 minutes, until browned. Remove and keep warm. Repeat process with remaining pork, reserving marinade. Add reserved marinade, broth, mushrooms, carrots and jalapeno to skillet. Bring to boil; cover and cook 5 minutes. Stir in peas; cover and cook 2 minutes. Stir in cornstarch mixture; boil 1 minute. Add basil; return pork and cook until heated through. Serve with rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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