|
|
12
|
ounce
|
pork tenderloin, trimmed of all visible fat
|
|
2
|
tablespoon
|
defatted chicken stock
|
|
2
|
teaspoon
|
low-sodium soy sauce
|
|
1
|
teaspoon
|
vinegar
|
|
1
|
teaspoon
|
cornstarch
|
|
1/8
|
teaspoon
|
ground cinnamon
|
|
2
|
teaspoon
|
canola oil
|
|
2
|
-
|
scallions, shredded
|
|
2
|
tablespoon
|
peeled, minced gingerroot
|
|
1
|
clove
|
garlic, minced
|
|
2
|
-
|
large pears, sliced 1/4 inch thick
|
|
1
|
cup
|
shredded spinach
|
|
1
|
Freeze the pork until firm enough to slice easily, about 30 minutes. Slice across the grain into thick slices. Cut into 1-inch by 2-inch pieces.
|
|
2
|
In a large bowl, combine the stock, soy sauce, vinegar, cornstarch and cinnamon. Add the pork and toss gently. Cover and let stand 20 minutes.
|
|
3
|
In a large nonstick frying pan over medium-high heat, heat the oil for 2 minutes. Add the scallions, ginger and garlic. Stir-fry for 10 seconds, or until the scallions are translucent.
|
|
4
|
Add the pork and marinade. Stir-fry until the pork begins to brown, 2 to 3 minutes.
|
|
5
|
Add the pears and stir-fry 1 minute. Add the spinach. Cook until the spinach begins to wilt, about 1 minute.
|
|
Nutritional Analysis
|
|
|
Number of Servings:
4
|
|
Per Serving
|
|
calories
|
177
|
calories from fat
|
24%
|
|
cholesterol
|
56
mg
|
fat
|
4.8
g
|
|
fiber
|
2.7
g
|
sodium
|
156
mg
|
|
|
|
|
|
|
