The California twist on a traditional stir-fry will enlighten any weeknight with the bright flavors of garlic, ginger and plum. Adapted from California Dried Plums.
Like all stir-fry, this one comes together very quickly. Prepare all of the ingredients before you begin and have them within reach for this fast-paced recipe. To follow the DASH recommendation of making half your grains whole, try this stir fry with steamed brown rice instead of white rice.
Non-stick cooking spray
1 tbsp finely chopped ginger
1 large clove garlic, finely chopped
4 ounces pork loin, cut into thin strips
1 1/2 cups sliced onions
1 medium carrot, very thinly sliced
2 medium red and/or green bell peppers, cut into 1-inch pieces
1 cup thinly sliced celery
1 cup (6 ounces) pitted dried plums, halved
1/4 cup cold water
2 tbsp reduced-sodium soy sauce
2 tsp cornstarch
4 cups hot cooked rice
Spray large nonstick skillet or wok with cooking spray. Heat over high heat until hot.
Add ginger and garlic; stir-fry 1 minute.
Add pork; stir-fry 2 minutes.
Add onions and carrots; stir-fry 2 minutes.
Add peppers and celery; stir-fry 2 to 4 minutes or just until vegetables are crisp-tender.
Add dried plums; toss to heat through. Reduce heat to medium.
In small bowl combine water, soy sauce and cornstarch; mix thoroughly.
Add soy sauce mixture to skillet; cook and stir about 2 minutes until heated through.
To serve, divide rice among four plates. Top with stir-fry, dividing equally.
Per serving: 495 calories, 3 g total fat, 101 g carbohydrate, 15 g protein, 7 g fiber, 383 mg sodium, 514 mg potassium