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EAST MEETS WEST STIR–FRY

Prep Time: 20 minutes
Servings: 4

Ingredients

• No-stick cooking spray
• 1 tablespoon finely chopped ginger
• 1 large clove garlic, finely chopped
• 4 ounces pork loin, cut into thin strips
• 1½ cups sliced onions
• 1 medium carrot, very thinly sliced
• 2 medium red and/or green bell peppers, cut into 1-inch pieces
• 1 cup thinly sliced celery
• 1 cup (6 ounces) pitted dried plums, halved
• 1/4 cup cold water
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 4 cups hot cooked rice
 

Preparation

Spray large nonstick skillet or wok with cooking spray.
Heat over high heat until hot.

Add ginger and garlic; stir-fry 1 minute.
Add pork; stir-fry 2 minutes.
Add onions and carrots; stir-fry 2 minutes.
Add peppers and celery; stir-fry 2 to 4 minutes or just until vegetables are crisp-tender.
Add dried plums; toss to heat through.
Reduce heat to medium.

In small bowl combine water, soy sauce and cornstarch; mix thoroughly.

Add soy sauce mixture to skillet; cook and stir about 2 minutes until heated through.

To serve, divide rice among four plates.

Top with stir-fry, dividing equally.
 

Nutritional Information (per serving)

Calories  495 
Cholesterol  17mg 
% of Calories from Fat  5% 
Fat  3g 
Sodium  383mg 
Carbohydrates  101g 
Protein  15g 
Fiber  7g 
 

California Dried Plum Board - www.californiadriedplums.org