Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 tablespoon minced fresh ginger root
- •1 tablespoon minced garlic
- •½ onion, sliced
- •1 pound pork tenderloin, thinly sliced
- •1 (10 ounce) package sliced white mushrooms
- •1 carrot, shredded
- •3 tablespoons soy sauce
- •2 tablespoons rice wine
- •1 tablespoon brown sugar
- •½ teaspoon cornstarch
Instructions
- Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
- Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.
Nutritional Facts
Per 4 servings
- Calories: 228
- Carbohydrate: 11g
- Fat: 8g
- Fiber: 2g
- Protein: 27g
- Sugar: 6g
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