Tofu adds extra protein to this pork and vegetable recipe. It's seasoned with a light Asian sauce that's lower in sodium than bottled stir-fry sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place dried mushrooms in a medium bowl; add enough boiling water to cover. Let stand for 30 minutes. Drain, reserving 1 cup of the soaking liquid. Strain the reserved soaking liquid. Cut off the tough stems of the mushrooms and discard. Slice the mushroom caps; set aside.

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  • Combine the reserved soaking liquid, the soy sauce, cornstarch, and rice vinegar in a small bowl; stir well to dissolve the cornstarch.

  • Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat the skillet over medium-high heat. Cook pork in the hot skillet for 2 to 3 minutes or until no longer pink. Add ginger, garlic, and cayenne pepper; cook and stir for 15 seconds. Add scallions and the chopped mushrooms; cook and stir for 30 seconds.

  • Stir the cornstarch mixture and add to the skillet; cook and stir until boiling. Add tofu cubes, pea pods, and sesame oil. Cook, stirring gently, for 2 to 3 minutes or until heated through. If desired, serve with hot cooked rice and sprinkle with sesame seeds.

Tips

Tip: To toast sesame seeds, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven about 5 minutes or until golden, shaking pan once or twice.

Nutrition Facts

236 calories; 7.9 g total fat; 1.2 g saturated fat; 31 mg cholesterol; 457 mg sodium. 419 mg potassium; 13.4 g carbohydrates; 2.4 g fiber; 2 g sugar; 24.2 g protein; 531 IU vitamin a iu; 23 mg vitamin c; 26 mcg folate; 170 mg calcium; 3 mg iron; 96 mg magnesium;