Vegetable & pork stir-fry

Yield: 4 Servings

Ingredients:

1 lb Lean boneless pork
2/3 c Dry sherry
1/4 c Hoisin sauce
1 tb Fresh ginger grated
3 Cloves garlic minced
1/2 lb Baby carrots (or carrots cut -in 2-inch pieces)
1 tb Cornstarch Nonstick spray coating
2 c Fresh pea pods

Instructions:

halved -crosswise (OR 6 oz Frozen pea pods thawed and -halved crosswise) 1 tb Cooking oil 1 cn Oyster straw or shiitake -mushrooms drained And cut into bite-size -pieces (15 oz) 2 c Bok choy or cabbage -shredded Partially freeze pork; cut on the bias into thin bite-size strips. Place pork in a plastic bag set in a shallow baking dish. Combine sherry hoisin sauce ginger garlic and 1/2 cup water; pour over pork. Close bag and marinate meat for 15 minutes at room temperature or 1 to 2 hours in refrigerator. Meanwhile cook carrots covered in a small amount of boiling salted water for 5 minutes; drain. Drain pork ; save marinade. Stir cornstarch into marinade and set aside. Spray a wok or 12 inch skillet with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry for 2 minutes. Add peapods; stir-fry for 2 minutes more. Remove vegetables from the wok. Add oil to the wok. Stir-fry pork half at a time until no pink remains 2 to 3 minutes. Return all of the pork to wok; push away from center. Stir marinade mixture and add to center of wok. Cook and stir until bubbly. Cook and stir for 1 minute more. Return vegetables to wok; add mushrooms. Cook and stir for 1 minute more. Serve over bok choy or cabbage leaves. MICROWAVE DIRECTIONS: Freeze slice and marinate pork as above. In a 1-quart microwave casserole combine carrots and 2 tablespoons water. Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave browning dish on High for 5 minutes. Meanwhile drain pork; save marinade. Increase cornstarch to 4 teaspoons; stir into marinade and set aside. Decrease oil to 1 teaspoon and add to browning dish; spread with wooden spoon. Add pork. Cook uncovered on High for 4 to 5 minutes or until no pink remains stirring twice. Remove pork and juices from browning dish and set aside. Add carrots and peapods to browning dish. Cook covered on High for 2 minutes stirring twice. Stir pork and juices into the vegetables. Add mushrooms. Stir marinade; add to dish mixing well. Cook uncovered for 6 to 7 minutes stirring every 2 minutes. Continue cooking for 30 seconds more. Serve as directed. LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters.