EAST MEETS WEST STIR–FRY
Prep Time: 20 minutes
Servings: 4
Ingredients
No-stick cooking spray
1 tablespoon finely chopped ginger
1 large clove garlic, finely chopped
4 ounces pork loin, cut into thin strips
1 1/2 cups sliced onions
1 medium carrot, very thinly sliced
2 medium red and/or green bell peppers, cut into 1-inch pieces
1 cup thinly sliced celery
1 cup (6 ounces) pitted dried plums, halved
1/4 cup cold water
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
4 cups hot cooked rice
Preparation
Spray large nonstick skillet or wok with cooking spray.
Heat over high heat until hot.
Add ginger and garlic; stir-fry 1 minute.
Add pork; stir-fry 2 minutes.
Add onions and carrots; stir-fry 2 minutes.
Add peppers and celery; stir-fry 2 to 4 minutes or just until vegetables are crisp-tender.
Add dried plums; toss to heat through.
Reduce heat to medium.
In small bowl combine water, soy sauce and cornstarch; mix thoroughly.
Add soy sauce mixture to skillet; cook and stir about 2 minutes until heated through.
To serve, divide rice among four plates.
Top with stir-fry, dividing equally.
Nutritional Information (per serving)
Calories 495
Cholesterol 17mg
% of Calories from Fat 5%
Fat 3g
Sodium 383mg
Carbohydrates 101g
Protein 15g
Fiber 7g
California Dried Plum Board - www.californiadriedplums.org
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