Email to William Blees Jr      

Crispy Pork with Sweet-and-Sour Vegetables

Source of Recipe


General Mills, Inc. 1998.






List of Ingredients



• 1/2 pound pork tenderloin
  
• 1 egg white, lightly beaten
  
• 1 teaspoon water
  
• 34 crisp rice crackers, crushed (1/2 cup)
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon ground mustard (dry)
  
• 1 teaspoon sesame or vegetable oil
  
• 1 (21 ounce) package frozen stir-fry vegetables with sweet-and-sour sauce and pineapple*
  






Instructions



1. Trim fat from pork. Cut pork crosswise into 1/4-inch slices; stack slices and cut lengthwise into 1/2-inch strips. Mix egg white and water in medium bowl. Stir in pork until well coated. Mix crushed crackers, garlic powder and mustard in plastic bag or glass bowl. Add a few pork strips at a time; toss to coat evenly.
   
   
2. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add sesame oil; rotate skillet to coat bottom. Reduce heat to medium. Place pork strips flat in skillet; cook 2 to 3 minutes or until brown on bottom. Turn pork. Cook 2 to 3 minutes more or until no longer pink in center.
   
   
3. Remove pork from skillet. Wipe skillet clean. Add frozen vegetables and sauce. Cover and cook 7 to 10 minutes, stirring frequently, until vegetables are crisp-tender and sauce is hot. Gently stir in pork strips just until well coated with sauce. Serve immediately.
   
   






Final Comments


*Frozen stir-fry vegetables without sauce and 1/2 cup purchased sweet-and-sour sauce can be substituted for the vegetables with sauce.