Well look at us all learning about food where the primary ingredients are not sugar or food coloring. Better yet, you will not need sour cream OR butter!
I love this recipe, because it is yummy, healthy and easily adapted to even more delicious veggies!
What You Need
- 1 Tbsp. oil
- 1 lb. pork tenderloin, cut into bite-size pieces
- 2 cups quartered fresh mushrooms
- 1 cup fresh snow peas
- 1 small yellow pepper, cut into strips
- 1 Tbsp. minced ginger root
- 1/4 cup Catalina dressing
- 1 Tbsp. lite soy sauce
- 3 cups hot cooked long-grain brown rice
The original recipe also calls for the following items, I chose not to use them. Either due to personal preference or budget reasons.
- 2 cloves garlic, minced
- 1/4 cup PLANTERS Cashews
- 2 green onions, chopped
- Heat oil in wok or large skillet on high heat. Add meat; stir-fry 1 min.
- Add next 5 ingredients (mushrooms, snow peas, pepper, ginger root, garlic if using); stir-fry on medium-high heat 3 to 5 min. or until meat is lightly browned. Stir in dressing and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and meat is done.
- Top with nuts and onions. Serve with rice.
I don’t like to stir-fry my meat. Instead I cooked the pork in my toaster oven (Foreman type grill would also work) at 350 degree F for about 20-30 minutes, while preparing everything else. Because of this I did not need the oil when cooking the veggies.
Adding other pepper colors or additional colorful veggies would spruce up this meal.
Mincing your own ginger root is not difficult. Peel the outer layer away with a paring knife. Cut into strips following the natural separation. Using a chopping knife, cut the pieces until they are tiny and thin and fun things of that nature.
In the future I would scale back on the sauce. It was good, but it would obviously be healthier with less.
It freezes very well and holds its flavor. I did not feel I was missing out by not using the garlic, the onions or nuts. I saved a lot of money and probably my coworkers thanked me too.