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Pork & Tofu Stir-Fry

Source of Recipe

AHA Low-Fat, Low-Cholesterol Cookbook 1989
Pork & Tofu Stir-Fry
Serves: 6

1 lb. lean, boneless pork, all visible fat removed

Marinade:
1 T. low-sodium chicken stock or broth
Optional: 1 T. dry sherry
1 T. low-sodium soy sauce
2 T. minced fresh ginger � or � 1 tsp. ginger powder
2 cloves garlic, minced

Sauce:
1/2 c. water
2 tsp. low-sodium soy sauce
1 T. honey
1 T. Worcestershire sauce
1 T. cornstarch

Vegetables:
3 tsp. canola or olive oil, �divided�
1 small green bell pepper, cut into 1-inch strip
1 small red or yellow bell pepper. Cut into 1-inch strips
1 small onion, cut into wedges
6 green onions with tops, sliced diagonally
2 stalks of celery, sliced diagonally
20 snow peas, trimmed
1 c. finely sliced red cabbage

8 oz. firm tofu, drained and cut into 1/2-inch cubes
10-12 cherry tomatoes, halved

Slice pork into thin 1-inch strips.

In a small bowl, combine all ingredients for marinade; add slice pork and toss to coat. In another, combine all ingredients for sauce, stir to blend and set aside.

Heat 1 tsp. of the oil in a a large nonstick skillet or wok over high heat. Add vegetables and stir-fry 2 minutes. Remove vegetables from pan; set aside.

Heat another tsp. of oil and stir-fry tofu 1 to 2 minutes or until light golden. Remove and set aside with vegetables.

Heat remaining tsp. of oil, add pork and marinade. Stir-fry until meat loses its pink color. Stir in tomatoes and stir sauce again and add to skillet. Cook until sauce starts to bubble and thicken. Add reserved vegetables and heat thoroughly, 1 to 2 minutes.

One 1-1/2-cup serving equals: 197 calories�20.7 gm protein�15 gm carbohydrate�6.6 gm fat (1.4 gm saturated)�49 mg cholesterol�281 mg sodium