Thursday, February 3, 2011

Because You Have To Get Your Veggies Somehow

Last night's dinner was a bit healthier than most of the meals that I've cooked lately. It also helped satisfy my craving for Asian food. It is a good weeknight dinner because it can be thrown together so quickly. I like to serve it on a bed of brown rice.

Apple and Pork Stir-fry with Ginger (recipe from SparkPeople Recipes )
Serves 4

2 Tbsp. peach jam, fruit sweetened
2 Tbsp. reduced sodium soy sauce
2 Tbsp. water
1/2 tsp. cornstarch
1 1/2 tsp. dark toasted sesame oil
1 Tbsp. finely minced fresh ginger root
1/2 lb. (8 oz) pork tenderloin, cut into thin strips
1 1/2 tsp. canola oil
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 can (8 oz) sliced water chestnuts, drained
2 firm apples, Fuji or Gala, cut into one-inch pieces
1/2 cup scallions, sliced
Freshly ground black pepper, to taste


1. In small bowl, combine jam, soy sauce, water, and cornstarch. Set aside.
2. in large non-stick skillet (I used a wok), heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through.
3. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes.
4. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.

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