VEGGIES WITH GLAZED-PORK
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
4 tsp canola oil
4 pork chops, cut into slices
2 tbs hoisin sauce
1 bunch bok choy, trimmed, cut into pieces
1/2 pound sugar snap peas, trimmed
1 cup low sodium beef broth
2 tbs cornstarch
1 tbs light soy sauce
3 cups cooked brown rice
Heat 2 tsp oil in a skillet. Add pork, stir fry 2 min. remove to a bowl, toss with hoisin sauce. Keep warm. *Add remaining oil and bok choy to skillet, stir fry 2 min. Add peas, stir fry until vegetables are tender. *Combine broth, cornstarch and soy sauce, add to skillet, simmer until thickened. *Spoon stir fried vegetables and pork over rice. SERVE & ENJOY...
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