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Ginger Pork with Tofu
Ginger Pork with Tofu
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From: Diabetic Living Magazine
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.
- By: Diabetic Living Magazine
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 ounce dried shiitake mushrooms
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 8 ounces lean boneless pork, cut into thin bite-size strips
- 2 tablespoons grated fresh ginger
- 1 large clove garlic, minced
- ⅛ teaspoon cayenne pepper
- ½ cup sliced scallions
- 1 (14 to 16 ounce) package extra-firm tub-style tofu, cut into 1-inch cubes
- 2 cups fresh pea pods, strings and tips removed
- 1 teaspoon toasted sesame oil
- 2 cups hot cooked brown rice (optional)
- 2 teaspoons sesame seeds, toasted (see Tip) (optional)
Preparation
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Prep
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Ready In
- 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.
- 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.
- Tip: To toast sesame seeds, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven about 5 minutes or until golden, shaking pan once or twice.
- Serving size: 1½ cups
- Per serving: 236 calories; 8 g fat(1 g sat); 2 g fiber; 13 g carbohydrates; 24 g protein; 26 mcg folate; 31 mg cholesterol; 2 g sugars; 531 IU vitamin A; 23 mg vitamin C; 170 mg calcium; 3 mg iron; 457 mg sodium; 419 mg potassium
- Nutrition Bonus: Vitamin C (38% daily value)
- Carbohydrate Servings: 1
- Exchanges: 3 lean protein, 1 vegetable, ½ other carbohydrate
