Stir-Fried Pork Tenderloin With Vegetables Recipe




Stir-Fried Pork Tenderloin With Vegetables Ingredients

3/4 lb pork tenderloin
3 tbsp soy sauce
1 tbsp sherry,dry
2 1/2 tsp cornstarch
1 1/4 tsp sugar
1/4 tsp gingerroot,minced fresh
1 salad oil
1/2 broccoli bunch
1/2 lb mushrooms,sliced
1 carrot,thinly sliced
1/4 tsp salt
2 tbsp water

A Recipe for
Stir-Fried Pork Tenderloin With Vegetables

 

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This Recipe for Stir-Fried Pork Tenderloin With Vegetables is one of thousands in the Recipes-to-go Asian Cookbook.


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This is a recipe for Stir-Fried Pork Tenderloin With Vegetables from the recipe cookbook of Recipes-to-go (Asian)


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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Stir-Fried Pork Tenderloin With Vegetables

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Stir-Fried Pork Tenderloin With Vegetables Directions

1. With knife held in slanting position, almost parallel to the
cutting surface, cut tenderloin crosswise into 1/8"-thick slices. In
medium-sized bowl, mix pork with next 5 ingredients.
2. In 12" skillet or wok over high heat, in tablespoons hot salad
oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and
frequently (stir frying) until vegetables are coated with oil. Add
water and stir fry until vegetables are tender-crisp; spoon onto warm
platter.
3. In same skillet over high heat, in 2 more tablespoons hot salad
oil, cook pork mixture until pork loses its pink color, about 2-3
minutes, stirring quickly and frequently. Return vegetables to
skillet with pork; heat through.

Serves: 3

 

 

 

 

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Stir-Fried Pork Tenderloin With Vegetables Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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