This is colorful , flavorful, and healthy too!!
1 pound pork tenderloin 2 tablespoons soy sauce 2 tablespoons sherry 1 tablespoon peanut oil, divided
1 cup fat-free chicken broth 2 tablespoons sherry 1/4 cup oyster sauce 1 tablespoon sesame oil 1 tablespoon rice wine or white wine vinegar 1/4 teaspoon white pepper 1 tablespoon cornstarch
1 pound fresh asparagus, cut in 2" pieces 1 large red pepper, thinly sliced 1/2 pound fresh mushrooms, sliced 1 teaspoon minced garlic 1 teaspoon minced fresh ginger
(note: garlic and ginger can be purchased in jars in the produce section of the grocery store)
Remove white skin and any fat from pork tenderloin. Cut into 1/2 inch slices and then cut into 1/4 inch strips. Place into a zip lock plastic bag. Add soy sauce and sherry. Set aside. Place 2 teaspoons of peanut oil in large non-stick skillet and 1 teaspoon peanut oil in medium non-stick skillet. Set aside.
In a small bowl, combine all sauce ingredients. Set aside. Heat large skillet over high heat and add pork tenderloin. Cook, stirring occasionally, until brown. While meat is cooking, heat oil in medium skillet over high heat. Add asparagus and cook until lightly brown. Add red peppers and mushrooms.
Cook, stirring occasionally, until tender. Add garlic and ginger to vegetables. Spoon vegetables into pan with the pork. Add sauce ingredients and cook, stirring constantly until mixture thickens. Serve with cooked rice.
Nutritional Information per serving without the rice:
Calories 265 Fat, gm. 11 Protein, gm. 28 Carb. gm. 13 Cholesterol, mg. 80 Fiber, gm. 2.5