Tender bits of pork and minced ginger add flavor to this stir-fry.
4 cups cooked brown rice
1 teaspoon minced garlic
1 cup chicken broth
1 teaspoon grated fresh ginger root
1-1/2 tablespoons corn starch
1 green onion, sliced thin
16 ounce pkg. frozen stir fry veggies
3 cups mung bean sprouts
2 cups sliced mushrooms
1/2 cup nonfat egg substitute
14 ounces cubed pork tenderloin
4 tablespoons light soy sauce
1/10 teaspoon tiny pinch cayenne pepper
Heat large nonstick skillet or electric wok over medium high heat. Lightly spray with vegetable oil cooking spray. Saute minced garlic until golden brown.
Add 1/2 cup of chicken broth followed by ginger and all vegetables. Stir briefly and bring to a boil. Cover and cook for 2-3 minutes. Add cornstarch dissolved in remaining ½ cup of chicken broth, nonfat egg substitute and cubed pork; cook until pork is done. (It is done when firm and no longer pink in center.)
Add soy sauce and cayenne pepper.
Serve over brown rice. Optional garnish: fresh sliced cucumber.