Stir Fry Pork
|Vegetable oil||2 Tablespoon|
|Pork tenderloin||1 Pound, cut into 1/2-inch strips|
|Garlic||2 Clove (10 gm), minced|
|Celery stalks||2 , thinly sliced on the diagonal for 1 cup|
|Yellow onion||1 Medium, thinly sliced|
|Grated fresh ginger/1 teaspoon ground ginger||1 Tablespoon|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Reduced sodium soy sauce||3 Tablespoon (To Taste)|
|Snow peas||8 Ounce, trimmed for 2 cups (Fresh Or Frozen And Thawed)|
|Cherry tomatoes||1 Pint, stemmed and halved for 2 cups|
|Canned water chestnuts||1 Cup (16 tbs), sliced|
|Cooked long grain white rice||3 Cup (48 tbs) (Hot)|
1. In a wok or 12-inch nonstick skillet, heat the oil over high heat. Add the pork and stir-fry for 2 minutes or just until no longer pink. Using a slotted spoon, transfer the pork to a plate. Add the garlic, celery, onion, and ginger. Stir-fry for 3 minutes or until almost tender.
2. In a measuring cup, whisk together the water, soy sauce, and cornstarch; add to the wok with the snow peas, tomatoes, and water chestnuts. Cook 2 minutes longer or until the sauce thickens and the vegetables are crisp-tender.
3. Return the pork to the wok with any juices that have collected on the plate, then heat 1 minute longer or until hot. Serve as a one-dish meal over the rice, a dessert of assorted fresh fruits such as orange sections, strawberries, and pineapple spears.