Recipe by TammyzBoyz
This is great and so simply. It is featured in the Kraft 'What's Cooking' winter 2007 magazine. I'll post as is, but I use green pepper, carrots, and onions as the vegetables, and you can use whatever you like.
Top Review by Kay D.
Goog stuff here! I have to admit to making a few changes, but this is just one of those recipes you can do that to without messing up anything. I used Asian Toasted Sesame dressing instead of the Italian dressing. I used a can of baby corn instead of the red peppers. I used a can of bean sprouts instead of the onions. We all really enjoyed this dish, and I'm sure it's just as good the original way (but I have people who won't eat onions or peppers, so the substitutions were necessary. I'm pretty sure I'll be making this one again.
- 1 1⁄2 cups Minute Rice, uncooked
- 1⁄4 cup Italian dressing
- 1 lb pork tenderloin, cut into strips
- 1 cup red pepper, cut into strips
- 2 cups sugar snap peas or 2 cups snow pea pods
- 3⁄4 cup onion, sliced
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1⁄2 teaspoon ginger
Directions See How It's Made
- Cook rice as directed on package.
- Meanwhile, heat dressing in large skillet on medium high heat. Add meat, cook and stir 2 minutes. Add peppers and peas, cook 3 minutes, stirring frequently. Add onions, cook and stir 1 minute.
- Mix soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet, cook 1 minute or until sauce thickens, stirring frequently. Serve over the rice.
- Makes 4 servings.