I rely on this savory dish when time is short. It’s wonderful served with a combination of brown and white rice.
—DOROTHY BATEMAN CARVER, MA
PREP: 20 MIN. • COOK: 30 MIN. • MAKES: 2 SERVINGS
2 tablespoons all-purpose flour
3/4 pound pork chop suey meat or cubed pork tenderloin
1 tablespoon canola oil
1/2 cup water
1 teaspoon lemon juice
1/4 teaspoon sugar
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1 small onion, sliced
1/2 medium green pepper, sliced
1/4 cup sliced celery
2 tablespoons chopped sweet red pepper
1 1/2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional
1. Place flour in a large resealable plastic bag; add pork and shake to coat. In a large skillet, brown the pork in the oil over medium heat; drain.
2. In a small bowl, combine water, lemon juice, sugar, ground ginger, garlic powder, bouillon and pepper; pour over the pork. Add onion, green pepper, celery and red pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Combine cornstarch and cold water until smooth; stir into the pork mixture. Bring to a boil, then cook and stir for 2 minutes or until thickened. Serve over rice if desired.
NUTRITION FACTS 1 cup equals 367 cal., 17 g fat (4 g sat. fat), 100 mg chol., 193 mg sodium, 15 g carb. (4 g sugars, 2 g fiber), 37 g pro. Diabetic Exchanges: 4 lean meat, 1 1/2 fat, 1 starch.
TOP TIP
Try using arrowroot or flour instead of cornstarch as a thickener. Start with a little less arrowroot than the amount of cornstarch called for; adjust as needed. If using flour, use twice as much all-purpose flour as the amount of cornstarch called for. Mix either with liquid to make a slurry before heating.