|
| |
| Level of Difficulty | Easy |
| 1 pound lean pork tenderloin, cut into thin strips |
| 4 medium garlic clove(s), minced |
| 1 tsp red pepper flakes, crushed |
| 1 1/2 package frozen mixed vegetables, about 1 lb, stir-fry style |
| 3 Tbsp low-sodium soy sauce |
| In a large nonstick skillet, heat 1 teaspoon of the oil. Cook pork until it begins to brown and is just |
| cooked through, about 3 minutes. Remove to a plate. |
| Heat remaining oil in the same skillet over high heat; add garlic, ginger and pepper flakes. Cook, |
| stirring constantly, until golden and fragrant, about 1 to 2 minutes. |
| Mix cornstarch with 1/4 cup water. Add vegetables; cook, stirring frequently, until just tender, 4 to |
| 6 minutes. Stir in soy sauce, vinegar and marmalade. Add cornstarch mixture and bring to boil. |
| Toss vegetable mixture with pork to heat through. Serve immediately. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated