Recipe from Pillsbury Cook Light Eat Right May 1990
Husband-Tested in Alice’s Kitchen
2 Tablespoons reduced sodium soy sauce
2 Tablespoons vinegar
½ teaspoon ginger
1 garlic clove, minced
1 lb. pork tenderloin, thinly sliced or boneless, skinless chicken breasts, cut into bite-sized chunks
No-stick cooking spray
6 stalks bok choy, sliced in 1 inch pieces (If stalks are really wide, slice them in half lengthwise and then cut them into 1 inch pieces.)
1 medium pepper, cut into 1 inch pieces
1 Tablespoon water
¼ cup water
2 teaspoon cornstarch
1 Tablespoon toasted sesame seeds*
In a bowl, combine soy sauce, vinegar, ginger & garlic.
Place pork slices in bowl and marinate at least 10 minutes.
Spray large skillet with cooking spray. Drain pork and then add to skillet.
Stir-fry 3-5 minutes until no longer pink.
Add bok choy, red pepper & water; cover & steam for 5 minutes or until vegetables are crisp tender.
In small bowl, combine ¼ cup water & cornstarch. Add mixture to skillet.
Cook until thickened, stirring constantly.
Sprinkle with sesame seeds.
Serve with brown rice.
Per Serving: Calories 200; Carbohydrates 6 gm; Fat 6 gm; Sodium 250 mg. Dietary Fiber 2 gm
*To toast sesame seeds, place sesame seeds in a dry skillet. Turn heat to medium low. Watch carefully and stir until the seeds are toasty color. Remove from skillet.