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Pork and Rainbow Vegetable Stir Fry

1-lb pork tenderloin
1-egg white, lightly beaten
1/4-cup soy sauce
2-tbsp cornstarch
2-cloves garlic, minced
2-tbsp vegetable oil
1-small onion, sliced
1-sweet red pepper, sliced
2-tsp minced gingerroot
1-zucchini, halved lengthwise and sliced
1-cup snow peas, trimmed
1-green onion, sliced diagonally

Slice pork into thin strips and place in a bowl
Add egg white, 1-tsp of the soy sauce, 2-tsp of the cornstarch and half of the garlic; toss to coat
Set aside
In a separate bowl, combine 1/2-cup water and remaining soy sauce and cornstarch; set aside
In a wok or large skillet, heat 1-tbsp of the oil over high heat; stir fry the pork until golden and just a hint of pink in the middle, about 4 minutes
Transfer to a plate
Drain fat from wok
Add the remaining oil and heat over high heat
Stir fry onion, red pepper, ginger and remaining garlic until tender-crisp, about 1 minute
Add zucchini, snow peas, soy mixture and pork; bring to a boil until sauce is thickened and glossy, about 1 minute
Sprinkle in green onion
Serve over udon noodles or rice

Makes 4 servings