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

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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.

Published by cmangoff

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