Peaches & Pork
Source of Recipe
adapted from The Super Foods Cookbook
List of Ingredients
12 ounces pork tenderloin, trimmed of all fat
2 teaspoons cornstarch (off plan ingredient)
1/4 cup defatted low sodium stock
1 tablespoon peeled minced gingerroot
1 egg white, lightly beaten
3 cloves garlic, minced
1/2 teaspoon chinese five spice powder
1 teaspoon low sodium soy sauce (off plan ingred)
2 cups julienned peaches
3 minced scallions
2 cups hot cooked rice Recipe
Freeze the pork until firm enough to slice easily, about 30 minutes. Cut against the grain into thin slices. Sprinkle with the cornstarch. In a large bowl, combine the stock, ginger, egg whtie, garlic, soy sauce, and five spice powder. Add the pork and toss to combine; allow to marinate for 30 minutes.
Spray a large nonstick frying pan with nonstick cooking spray. Heat over medium-high heat until hot. Add the prok and marinade. Stir-fry for 3 minutes, or until cooked throguh. Remove the pork from the pan. Respray pan if needed with cooking spray. Add the peaches to the pan and stirfry for about 30 seconds. Add the scallions and prok. Stirfry until heated through. Serve with rice.
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