- 1/2 pound pork tenderloin
- 1 egg white, lightly beaten
- 1 teaspoon water
- 34 crisp rice crackers, crushed (1/2
cup)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground dry mustard
- 1 teaspoon sesame oil or vegetable
oil
- 1 pound package frozen mixed
vegetables, stir fry, with sweet-and
sour sauce and pineapple
This recipe makes 4 servings.
Trim fat from pork. Cut pork crosswise
into 1/4-inch slices; stack slices and cut
lengthwise into 1/2-inch strips.
Mix egg white and water in medium bowl. Stir
in pork until well coated.
Mix crushed crackers, garlic powder and
mustard in plastic bag or glass bowl. Add a
few pork strips at a time; toss to coat
evenly.
Spray 12-inch nonstick skillet with nonstick
cooking spray; heat over medium-high heat
until cooking spray starts to bubble. Add
sesame oil; rotate skillet to coat bottom.
Reduce heat to medium. Place pork strips
flat in skillet; cook 2 to 3 minutes or
until brown on bottom. Turn pork. Cook 2 to
3 minutes more or until no longer pink in
center. Remove pork from skillet. Wipe
skillet clean. Add frozen vegetables and
sauce. Cover and cook 7 to 10 minutes,
stirring frequently, until vegetables are
crisp-tender and sauce is hot. Gently stir
in pork strips just until well coated with
sauce. Serve immediately.
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