Stir fry weightless Wednesday
Keep it simple and low calorie.
This is the time of the week I realize the diet is blown and the weekend is almost here.
Instead of giving up, lets try at least two days of self control before the weekend.
This is so simple and pretty good.
2 pounds of pork tenderloin-cut into small pieces
1/2 cup of cornstarch
1/2 cup soy sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
one onion sliced
3 cloves of minced garlic
2 large red peppers
2 cups of broccoli chopped
one cup of carrots-sliced thin
two cups of sugar snap peas-take the string off each pod or use frozen
two cups of chinese cabbage-sliced thin.
One can of baby corn
One can of sliced water chestnuts
one and a half cup of chicken stock
one tablespoon of corn starch dissolved in two tablespoons of water
Lets start cooking
Mix the cornstarch and soy sauce together.
Add the meat. Coat the meat and let it sit untill you slice the vegetables
Heat a nonstick skillet with two to three teaspoons of oil. I like peanut oil but you can also use canola
Put the meat in the pan and don’t move it till the bottom is brown then turn and brown the other side
Take it out of the pan and set aside
Add another tablespoon of oil. Let it heat up then start adding the vegetables one at a time.
Start with the onion, garlic, carrots, peppers ,broccoli ,water chestnuts, baby corn leaving the sugar snaps and cabbage for last. Keep everything crisp
Season with salt and pepper
Take everything out of the pan.
Add the chicken broth and bring to a boil add the cornstarch and just cook till it thickens slightly .
Take off the heat.
Add all the vegetables and meat and coat with the broth.
Serve in a bowl either plain or with brown rice .Use a hot chili sauce as a condiment. I love the new Franks Sweet Chili
Time saving hints
But the stir fry cut up vegetables either fresh or frozen. The frozen get too mushy for me.
This can be served with eggrolls but that would be so bad. Delicious but bad.
If you like spicy. Add a jalapeno or crushed red pepper.
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