Gingered Pork Recipe
Ingredients
3/4 pound lean boneless pork
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon grated gingerroot
1 clove garlic, minced
1 cup sliced fresh mushrooms
1/2 cup green onions cut into 1 inch lengths
1/3 cup beef broth
1 tablespoon cornstarch
1 cup frozen pea pods, thawed and drained
1 cup fresh bean sprouts
2 cups hot cooked rice
Directions
Partially freeze meat.
Thinly slice meat across the grain into bite size strips.
In a 2 quart casserole stir together soy sauce, sherry, gingerroot, and garlic.
Stir in meat.
Let stand at room temperature for 10 minutes.
Add mushrooms and green onions.
Cook, covered, on 100% power (high) for 5 to 7 minutes (6 to 8 minutes in a low wattage oven) or till pork is no longer pink, stirring every 2 minutes.
Stir together beef broth and cornstarch.
Stir into ingredients in casserole.
Cook, uncovered, on high for 3 to 4 minutes (4 to 7 minutes in a low wattage oven) or till sauce is thickened and bubbly, stirring after every minute.
Stir in pea pods and bean sprouts.
Cook on high for 1 to 2 minutes more or till heated through.
Thinly slice meat across the grain into bite size strips.
In a 2 quart casserole stir together soy sauce, sherry, gingerroot, and garlic.
Stir in meat.
Let stand at room temperature for 10 minutes.
Add mushrooms and green onions.
Cook, covered, on 100% power (high) for 5 to 7 minutes (6 to 8 minutes in a low wattage oven) or till pork is no longer pink, stirring every 2 minutes.
Stir together beef broth and cornstarch.
Stir into ingredients in casserole.
Cook, uncovered, on high for 3 to 4 minutes (4 to 7 minutes in a low wattage oven) or till sauce is thickened and bubbly, stirring after every minute.
Stir in pea pods and bean sprouts.
Cook on high for 1 to 2 minutes more or till heated through.
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