Asian Pork And Vegetables
Ingredients
3 Tbsp. soy sauce
1/4 tsp. grated lime peel
2 Tbsp. fresh lime juice, divided
1 Tbsp. chopped fresh ginger
1 Tbsp. chopped garlic
1 pound pork tenderloin, cut into strips
1 tsp. vegetable oil
1 C. fat free chicken broth
1/2 pound shiitake mushrooms, sliced
3 medium carrots, sliced diagonally
1 tsp. chopped, jalapeño chili
4 ounces snow peas, trimmed
1 tsp. cornstarch stirred into 1 Tbsp. of water
1/4 C. thinly sliced fresh basil
2 C. cooked brown rice
Cooking Instructions
Combine soy sauce, lime peel, 1 Tbls. lime juice, ginger and garlic in dish. Toss in pork; let stand 15 minutes. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add half the pork with slotted spoon and cook, turning once, 4 to 5 minutes, until browned. Remove and keep warm. Repeat process with remaining pork, reserving marinade. Add reserved marinade, broth, mushrooms, carrots and jalapeño to skillet. Bring to boil; cover and cook 5 minutes. Stir in peas; cover and cook 2 minutes. Stir in cornstarch mixture; boil 1 minute. Add basil; return pork and cook until heated through. Serve with rice.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)