Ingredients50 m servings
- 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.
ReviewsRead all reviews 3
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...