Stir Fry: Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

2 tablespoons hoisin sauce2 tablespoons brown sugar6 tablespoons soy sauce1/2 cup applesauce1 pound pork loin, sliced and cut into thin strips1 1/2 tablespoons cornstarch2 tablespoons peanut oil1/2 teaspoon sesame oil1 tablespoon chopped fresh ginger root3 cups broccoli floretsWhisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside. Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside. Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot. Amount Per Serving  Calories: 448 | Total Fat: 23.7g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Servings Per Recipe: 3

Amount Per Serving

Calories: 448

Total Fat: 23.7gCholesterol: 74mgSodium: 2062mgTotal Carbs: 30.4g    Dietary Fiber: 3.4gProtein: 29.3g VIEW DETAILED NUTRITION
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High-Fiber Recipes: Ginger Collard Greens | Submitted By: kdallmer

3 quarts water6 cubes chicken bouillon1 onion, chopped2 cloves garlic, minced1 teaspoon black pepper1 teaspoon salt1 1/2 teaspoons garlic powder1 1/2 teaspoons ginger powder1 bunch collard greens - rinsed, trimmed and choppedCombine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve. Amount Per Serving  Calories: 37 | Total Fat: 0.5g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 37

Total Fat: 0.5gCholesterol: < 1mgSodium: 1564mgTotal Carbs: 6.9g    Dietary Fiber: 2.2gProtein: 2.3g VIEW DETAILED NUTRITION
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Stir Fry: Ginger Veggie Stir-Fry | Submitted By: veggigoddess

1 tablespoon cornstarch1 1/2 cloves garlic, crushed2 teaspoons chopped fresh ginger root, divided1/4 cup vegetable oil, divided1 small head broccoli, cut into florets1/2 cup snow peas3/4 cup julienned carrots1/2 cup halved green beans2 tablespoons soy sauce2 1/2 tablespoons water1/4 cup chopped onion1/2 tablespoon saltIn a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Amount Per Serving  Calories: 119 | Total Fat: 9.3g | Cholesterol: 0mg

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Reviewed on Oct. 13, 2007 by jL    I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick. Was this review helpful? [ YES ]
84 users found this review helpful I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to...

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