I was hesitant to try this meal because I’m not a huge pork lover. But the picture looked amazing. And, the meal was amazing. My children are picky about what they eat, and they each picked through the vegetables, but over all, the meal was a hit! Plus-an added bonus? It’s lean!
- 2 Tbl Cornstarch
- 2 Tbl Reduced Sodium Soy Sauce
- 1 Tbl Dry Sherry
- 2 Cloves of Garlic, minced
- 3/4 pound pork tenderloin, trimmed and cut into 1/2” cubes
- 1/2 pound Udon noodles (I just used linguine)
- 2 Tbl olive oil
- 3/4 cup fat-free, reduced-sodium chicken broth
- 1 package (1 pd) frozen mixed vegetables such as broccoli, carrots, water chestnuts and red peppers
- 2 Tbl scallions
Combine the soy sauce, cornstarch, sherry and garlic in a medium bowl. Add the pork, toss to mix well, cover, and marinate 15 minutes. Meanwhile, prepare the Udon noodles according the package directions. Drain. Transfer to a serving bowl and cover to keep warm. In a large skillet or wok over medium-high heat, warm the oil. With a slotted spoon, transfer the pork from the marinade to the skillet. Cook, stirring frequently, for 5-7 minutes, or until pork is browned. Add the vegetables, and cook, stirring often, for 3-5 minutes, or until thickened and and heated through. Spoon over the cooked noodles and sprinkle with the scallions.
Happy Eating Friends! ~Trina