Recipe for Pork And Veggie Stir Fry


1 cup water
1 teaspoon chicken flavored bouillon
1 tablespoon cornstarch
2 teaspoon soy sauce
6 oz pork tenderloin, trimmed of all vis; ible fat
1 teaspoon oil or peanut oil
2 teaspoon grated fresh ginger -or-
1/4 teaspoon ginger
2 centiliter garlic, minced
1/2 cup sliced carrots
1/2 green or red bell pepper, cut in 1/; 4x1/4x2 strips
1/2 cup sliced fresh mushrooms
2 cup hot cooked (wothout butter or salt); rice


In small saucepan, combine water, bouillon, cornstarch and soy sauce. Mix well and cook, stirring, until bubbly and thickened. Remove from heat; set aside. Cut pork into 1/2" thick slices; cut each slice into thirds, forming thick strips. Heat 1/2 tsp. of the oil in nonstick wok or medium skillet until hot. Add pork, ginger and garlic; srit fry about 3 minutes or until pork is no longer pink. Remove pork mixture from wok; set aside. Heat remaining 1/2 teaspoon oil in wok until hot. Add carrots; stir fry 1 minute. Add bell pepper; stir fry and additional 2 minutes. Add mushrooms; stir fry 1-2 minutes or until all vegetables are crisp tender. Stir in pork mixture and broth mixture; cook until thoroughly heated. Serve with rice.

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