Pear & Pork Stirfry
Source of Recipe
Prevention Magazine
List of Ingredients
12 oz pork tenderloin trimmed of all visible fat
2 tbsp fat-free chicken broth
2 teaspoon low-sodium soy sauce
1 teaspoon vinegar
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
2 teaspoon canola oil
2 scallions shredded
2 tbsp minced ginger gingerroot
1 clove garlic minced
2 large pears sliced 1/4" thick
1 cup chopped spinach Recipe
Freeze the pork until firm enough to slice easily, about 30 minutes. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pieces.
In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes.
In a large nonstick frying pan over medium-high heat, heat the oil for 2 minutes. Add the scallions, ginger and garlic. Stir-fry for 10 seconds, or until the scallions are translucent.
Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3 minutes.
Add the pears and stir-fry 1 minute. Add the spinach. Cook until the spinach begins to wilt, about 1 minute.
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