Recipe by Manda
Posted in response to a low-sodium recipe request. I haven't tried this, but it sounds pretty yummy, and I have listed that the sodium content is VERY low...about 125 mg.
Top Review by Linda Sue
We have made this several times and love it! I didn't realize that I hadn't rated it. We've made it with fresh squeezed OJ in the past (instead of the concentrate) and it is still good - but noticeably better with the OJ concentrate. I also double the fresh ginger, because we love ginger. Most recently, we made it with onions and mushrooms and it was the best we have made. We just use the veggies we like or have on hand and it is great every time. Coconut rice is a great companion to this. DO try this, it is wonderful.
- 1 1⁄2 teaspoons fresh ginger, grated
- 1 tablespoon low-sodium teriyaki sauce
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 (13 3/4 ounce) can sodium-free chicken broth
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 teaspoons cornstarch
- 1 lb pork tenderloin, trimmed of fat
- 2 tablespoons olive oil or 2 tablespoons peanut oil
- 2 -3 garlic cloves, minced
- 3⁄4 lb snow peas
- 1 cup thinly sliced carrot
- hot cooked white rice (for 4 servings) or brown rice (for 4 servings)
Directions See How It's Made
- Whisk together all sauce ingredients until smooth and well blended.
- Slice pork into thin strips and stir-fry over high heat in 1 tablespoon oil until browned.
- Remove from pan and keep warm.
- Heat remaining oil in skillet and add snow peas, garlic, and carrots.
- Stir-fry over medium-high heat for 3-4 minutes, or until carrots start to soften.
- Return pork to skillet and toss with vegetables to combine.
- Rewhisk sauce and add to skillet.
- Cook 5-6 minutes, or until sauce thickens and clears.
- Serve over rice.