| Yield | |
|---|---|
| Source | Cooking Light, July 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, July 2006 |
| Prep time | 30 minutes |
| 1 | Pound | Pork Tenderloin |
| 2 | Tablespoon | Cornstarch (divided) |
| 1⁄3 | Cup | Chicken Broth |
| 1⁄4 | Cup | Orange Juice |
| 2 | Tablespoon | Soy Sauce |
| 1 | Teaspoon | Chili Garlic Sauce |
| 1⁄4 | Teaspoon | Salt |
| 1 1⁄2 | Teaspoon | Vegetable Oil |
| 2 | Cup | Carrots (matchstick-cut) |
| 1⁄4 | Cup | Water |
| 2 | Teaspoon | Ground Ginger |
| 2 | Teaspoon | Garlic (minced) |
| 1⁄3 | Cup | Green Onions (diagonally cut) |
1.Cut pork into wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients.
2.Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; saute 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.
3.Heat oil in pan. Add carrots, water, ginger, and garlic to pan; cook 1 1/2 minutes, scraping pan to loosen browned bits. Return pork to pan. Stir in broth mixture; bring to a boil. Cook 30 seconds. Stir in green onions. Serve immediately.