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
- 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.