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Gingered Pork Stir-fry

Rated as 3.67 out of 5 Stars

"Dorothy Bateman of Carver, Massachusetts says she falls back on this tasty stir-fry often when time's short. 'It's wonderful with a combination of white and brown rice and nice crusty rolls.'"
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50 m servings
Original recipe yields 6 servings


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  1. Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet or wok over medium heat, brown pork in oil; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine cornstarch and cold water until smooth; stir into skillet. Simmer 10 minutes longer. Just before serving, add pimientos. Serve over rice if desired.


  • Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth and without salt; calculated without rice) equals 310 calories, 13 g fat (0 saturated fat), 90 mg cholesterol, 84 mg sodium, 14 g carbohydrate, 0 fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 vegetable, 1/2 starch.


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I thought this recipe was just OK. I like onions, but I felt like I could have cut the onion quantity in half. I also added fresh ginger.

I'm afraid I didn't follow this recipe as written...I had some leftover pork tenderloin that I needed to use. It had been marinated with ginger and garlic so I didn't duplicate those seasonings...

This turned out pretty well. I used fresh ginger because I had some on hand. I didn’t have pimentos but I don’t think it made that much of a difference.