Pork And Tofu Stir Fry
|Lean boneless pork||1 Pound, all visible fat removed|
|Homemade chicken stock||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Minced fresh ginger/1 teaspoon ginger powder||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Water||1⁄2 Cup (8 tbs)|
|Low sodium soy sauce||2 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Vegetable oil||3 Teaspoon (acceptable)|
|Green bell pepper||1 Small, cut into 1 inch strips|
|Bell pepper||1 Small, cut into 1 inch strips (red or yellow variety)|
|Onion||1 Small, cut into wedges|
|Green onions and tops||6 , sliced diagonally|
|Celery stalks||2 , sliced diagonally|
|Snow peas||20 , trimmed|
|Sliced red cabbage||1 Cup (16 tbs)|
|Firm tofu||8 Ounce, drained and cut into 1/2 inch cubes|
|Cherry tomatoes||12 , halved|
Slice pork into thin 1-inch strips.
In a small bowl, combine all ingredients for marinade; add sliced pork and toss to coat.
In another bowl, combine all ingredients for sauce; stir to blend and set aside.
Heat 1 teaspoon of the oil in a large, nonstick skillet or wok over high heat.
Add vegetables and stir-fry 2 minutes.
Remove vegetables from pan; set aside.
Heat another teaspoon of oil and stir-fry tofu 1 to 2 minutes, or until light golden brown.
Remove and set aside with vegetables.
Heat remaining teaspoon of oil, add pork and marinade.
Stir-fry until meat loses its pink color.
Stir in tomatoes and reserved sauce.
Cook until sauce starts to bubble and thicken.
Add reserved vegetables and heat thoroughly, 1 to 2 minutes.