Pork Stir-fry

Description

A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

• Serves: 8

Ingredients

• 2½ pounds lean pork loin chops
• 1 tablespoon vegetable oil
• ½ teaspoon salt
• 2 cups carrots, sliced
• 2 cups green pepper, sliced
• 2 cups mushrooms, sliced
• 2 cups broccoli florets
• 1 cup water, divided
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 2 teaspoons cornstarch
• 1 teaspoon ground ginger
• 16 cherry tomatoes
• hot cooked rice

Procedures

1. Trim excess fat and bone from pork and discard.
2. Cut against the grain, in diagonal slices ¼ inch thick.
3. In a large pan, brown meat in hot oil, stirring constantly.
4. Remove from pan.
5. Sprinkle salt over pork.
6. Reduce heat; add vegetables and ½ cup water.
7. Stir to mix.
8. Cover and cook about 10 minutes.
9. Combine soy sauce, garlic powder, cornstarch, ginger, and ½ cup water in a small bowl.
10. Add to vegetable mixture.
11. Return pork to pan and cook 3–4 minutes, stirring occasionally.
12. Cut tomatoes into quarters.
13. Stir into pork mixture and heat thoroughly.
14. Serve over hot cooked rice.