Pork With Papaya
|Lean boneless pork||1 Pound|
|Nonstick spray coating||4|
|Garlic||3 Clove (15 gm), minced|
|Broccoli flowerets||2 Cup (32 tbs)|
|Green onions||4 , bias-sliced into 1-inch pieces|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Tomatoes||2 Medium, chopped|
|Hot cooked brown rice||3 Cup (48 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
Partially freeze meat.
Cut on the bias into thin bite-size strips.
Spray a 12-inch skillet with nonstick coating.
Cook pork and garlic in the skillet till meat is brown, stirring occasionally.
Stir in broccoli, bias-sliced onions, 1/2 cup water, and soy sauce.
Bring to boiling, then reduce heat.
Cover and simmer for 3 to 5 minutes or until broccoli is crisp-tender and meat is done.
Meanwhile, quarter papaya lengthwise, then seed and peel.
Cut crosswise into 1/4-inch slices.
Stir together cornstarch and 2 tablespoons water, then add to skillet.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Stir in papaya and tomatoes and heat through.
Toss together rice and sliced onion.