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1/2 pound(s) cooked lean pork tenderloin, reserved from Crusty Pork
Tenderloin with Sweet Potato and Apple |
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1 tsp dark sesame oil, Asian |
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2 medium uncooked scallion(s), thinly sliced |
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1 rib(s) (medium) uncooked celery, thinly sliced |
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1 tsp ginger root, fresh, peeled and grated |
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1 cup(s) frozen peas and carrots, thawed |
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1 cup(s) cooked white rice |
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2 tsp low sodium soy sauce |
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1 tsp oyster sauce, bottled |
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1/8 tsp red pepper flakes, or to taste |
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1/4 cup(s) fat free egg substitute |
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1/8 tsp table salt
- Scrape away and discard the topping from the pork. Cut the pork into thin
strips; set aside.
- Heat the sesame oil in a medium nonstick skillet over medium-high heat. Add
the scallions, celery, and ginger. Stir-fry until softened, about 2 minutes. Add
the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and crushed
red pepper. Stir-fry until heated through, about 3 minutes. Transfer the mixture
to a warm serving bowl.
- Spray the same skillet with nonstick spray and set over medium-high heat.
Add the egg substitute and salt. Cook, stirring occasionally, until scrambled
and cooked through, about 1 minute. Stir the egg into the rice mixture and serve
at once. Yields 1 3/4 cups per serving.
Notes
- If you are boiling the rice just before making this recipe, spread the hot
cooked rice on a baking sheet to cool (about 10 minutes) before using it.
Substitute a chopped small onion for the scallions, if scallions aren’t a staple
in your pantry.
For extra flavor, without increasing the
PointsPlus™ values, add a tablespoon or two of chopped fresh
cilantro or basil at the last minute.
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