Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Asian Pork with Vegetables

LHJ online





List of Ingredients



• 3 tablespoons soy sauce
  
• 1/4 teaspoon grated lime peel
  
• 2 tablespoons fresh lime juice, divided
  
• 1 tablespoon chopped fresh ginger
  
• 1 tablespoon chopped garlic
  
• 1 pork tenderloin (1 pound), cut into strips
  
• 1 teaspoon vegetable oil
  
• 1 cup fat-free chicken broth
  
• 1/2 pound shiitake mushrooms, sliced
  
• 3 medium carrots, sliced diagonally
  
• 1 teaspoon chopped jalapeno chile
  
• 4 ounces snow peas, trimmed
  
• 1 teaspoon cornstarch stirred into 1 tablespoon water
  
• 1/4 cup thinly sliced fresh basil
  
• 2 cups cooked brown rice
  






Instructions



1. Combine soy sauce, peel, 1 tablespoon juice, ginger and garlic in dish. Toss in pork; let stand 15 minutes.
   
   
2. Heat oil in 12-inch nonstick skillet over medium-high heat. Add half the pork with slotted spoon and cook, turning once, 4 to 5 minutes, until browned. Remove and keep warm. Repeat process with remaining pork, reserving marinade.
   
   
3. Add reserved marinade, broth, mushrooms, carrots and jalapeno to skillet. Bring to boil; cover and cook 5 minutes. Stir in peas; cover and cook 2 minutes. Stir in cornstarch mixture; boil 1 minute. Add basil; return pork and cook until heated through. Serve with rice.
   
   
   
4. Makes 4 servings.
   
   
5. Per serving: Calories 350, Total Fat 8.5 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Sodium 994 mg, Carbohydrates 38 g, Protein 30 g, Calcium 60 mg