Friday, September 10, 2010

Black Bean Pork and Zucchini Stir-Fry

There are three things I love about stir-fry:
1. It's  healthy
2. It's quick to make
3. It's low points

Here are some keys to making a good stir-fry:

  • Cut all of your ingredients about the same size; this assures even cooking
  • Make sure your wok or pan is hot.
  • Never fill the wok more than half full. Cook in batches.
This recipe serves 4 ( 3/4 c. pork mixture and 1/2 c. cooked rice = 7 points +)


  • 3/4 lb. pork tenderloin, cut into small cubes
  • 1 T. sherry
  • 1 T. low sodium soy sauce
  • 1 tsp. cornstarch


  • 1/2 c. water
  • 2 T. sherry
  • 1 T. black bean and garlic sauce
  • 2 tsp. cornstarch
  • salt and pepper to taste

Remaining ingredients:

  • 1 lb zucchini, cubed
  • 1 T. canola oil, divided
  • 1 T. minced peeled fresh ginger
  • 2 c. hot cooked rice

Mix pork with cornstarch, sherry and soy. Cover and refrigerate for 20 minutes.

Combine sauce ingredients and set aside.

Heat a wok coated with cooking spray and 1 tsp. oil. Add zucchini and ginger. Cook until crisp tender ( about 1-2 minutes). Remove zucchini to a bowl.

Add 1 tsp. oil to wok. Add half of pork mixture and cook until no longer pink. Remove and add to the bowl with the zucchini.

Add remaining 1 tsp. oil to wok. Cook remaining pork until no longer pink. 
Return previously cooked pork and zucchini to wok. Stir in sauce and cook until thickened. ( 1-2 minutes)
Serve over rice.

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