Monday, March 9, 2009
Pork Fu Yung
I like to add some low-sodium soy sauce as a topping on this meal, and I serve it with egg drop or wonton soup if using it as a main course meal, made with low sodium chicken broth. Throw in a few fortune cookies for dessert, and you almost feel like you traveled to the Orient.
1 c. fat free, reduced sodium chicken broth
1/2 t. sesame oil, divided
1 T. cornstarch
1/2 lb. boneless pork tenderloin, minced
2 t. canola oil
1 c. sliced mushrooms
5 green onions, thinly sliced, divided
1/4 t. white pepper
1/4 t. salt
1 c. bean sprouts
2 well beaten eggs
2 egg whites
1. In small pan, combine broth, 1/4 teaspoon sesame oil and cornstarch. Cook over medium heat, stirring, until sauce thickens, about 5-6 minutes. Set aside.
2. In 12-inch nonstick skillet over high heat, heat canola oil. Add pork and stir-fry until no longer pink, about 4 minutes. Add remaining 1/4 t. sesame oil, pepper, salt, mushrooms and all but 2 T. of green onion. Cook until lightly browned, about 4-5 minutes.
3. Add sprouts and stir-fry about 1 minute or less. With spatula, flatten pork mixture.
4. Mix eggs and egg whites; pour over pork mixture. Lower heat and cover pan. Cook until eggs are set, about 3 minutes.
5. To serve, cut into 4 pieces. Top each with 1/4 cup sauce and remaining green onion.
Makes 4 servings.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories