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Pork: Pork and Tofu Stir-Fry

Source of Recipe

Betty Crocker's Low-Fat


List of Ingredients

1 1/2 pounds lean pork boneless
loin or leg
1 teaspoon cornstarch
1 teaspoon low-sodium soy sauce
1 cup Chinese pea pods (about 3-1/2 ounce)
2 teaspoons vegetable oil
1 teaspoon finely chopped gingerroot
or
1/2 teaspoon ground ginger
1 clove garlic -- finely chopped
1 cup sliced fresh mushrooms
-- (about 3 ounces)
1/4 cup sliced green onions (with tops)
2 teaspoons oyster sauce
1 teaspoon low-sodium soy sauce
5 ounces firm tofu -- cut into 1/2-inch
cubes


Recipe

Trim fat from pork loin. Cut pork into 2 X 1 X 1/8-inch slices. (For ease in cutting, partially freeze pork about 1-1/2 hours.) Toss pork, cornstarch and 1 teaspoon soy sauce in medium glass or plastic bowl. Cover and refrigerate 20 minutes. Heat 1 inch water to boiling in 1-1/2-quart saucepan. Add pea pods. Cover and boil 1 minute; drain. Immediately rinse with cold water; drain. Heat oil in 10-inch nonstick skillet or wok over high heat. Add pork mixture, ginger root and garlic; stir-fry about 3 minutes or until pork is no longer pink. Add mushrooms and onions; stir-fry 2 minutes longer. Add remaining ingredients; stir-fry until heated through and mixed thoroughly. Serves 4.