Prep 15 mins
Cook 8 mins
- 3⁄4 lb pork tenderloin
- 1 tablespoon vegetable oil
- 1 1⁄2 cups sliced fresh mushrooms (about 6 ounces)
- 1 large green pepper, cut into strips
- 1 zucchini, thinly sliced
- 2 celery ribs, cut into diagonal slices
- 1 cup thinly sliced carrot
- 1 clove garlic, minced
- 1 cup chicken broth
- 2 tablespoons reduced sodium soy sauce
- 1 1⁄2 tablespoons cornstarch
- 3 cups hot cooked rice
- Slice pork across the grain into 1/8-inch strips.
- Brown pork strips in oil in large skillet over medium-high heat.
- Push meat to side of skillet.
- Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
- Combine broth, soy sauce, and cornstarch.
- Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
- Serve over rice.
I added lots more garlic to this just because of personal taste. I liked the fact that the pork did not get dry the way chicken does in a stir fry. Good recipe.
My dad had a taste for stir-fry, and this recipe really hit the spot. I did make a few changes, but I feel it turned out well. I omitted the mushrooms but added some diced onion. Also, I had some cooked pork leftover from a meal earlier this week so I stir fried the veggies first (a little longer than 3 minutes since we like ours a little softer) and added the pork at the end just to heat it through. For a little zing, I squirted about a tablespoon of Dijon mustard in with the broth/soy sauce mixture. Thank you very much for posting. I look forward to trying this with other veggies like the broccoli and peas shown in Bergy's picture.
Thanks, very good!!, used pork loin from last nights dinner ( 4 cups sliced) broc, cauli, red & Yellow peppers (dont like cooked mushrooms)onions,carrot, celery, 5-6 slices of garlic, 3 cups broth, 2 1/2 soy and 3 TBS cornstarch, added raw cashew at end, YUM!! Oh yeah, added some ginger too