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Thread: Pork and Wild Rice Stirfry

  1. #1

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    I posted this in the WW Food and Point Issues and decided it might be better to place it here. My family really likes this recipe. I usually double it and then freeze half to reheat on one of our busy nights. I love the frozen stir-fry veggies from Costco!

    Kim

    Pork and Wild Rice Stir-Fry
    WW Magazine March/April 1998
    4 Servings/ 5 points each serving

    1/4 kilogram pork tenderloin (1/2 pound)
    1/3 cup teriyaki sauce
    3 tablespoons dry white wine
    1 teaspoon cornstarch
    2 teaspoons dark sesame oil
    2 teaspoons fresh ginger grated
    1 clove garlic minced
    16 ounces frozen stir-fry vegetables, thawed
    2 1/2 cups cooked wild rice -1 cup uncooked

    Trim fat from pork; cut pork into thin strips. Set aside.

    Combine teriyaki sauce, wine and cornstarch in a small bowl; stir well. Set aside.

    Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pork, ginger, and garlic; stir-fry 3 minutes or until pork is browned. Add vegetables and rice; stir-fry 3 minutes. Add teriyaki sauce mixture; stir-fry 4 minutes or until slightly thick.

    Substitute 1/2 pound skinned boned chicken breast for pork tenderloin, if desired.

  2. #2

    Post

    I've just discovered turkey tenderloin. I'll bet this would be great with that also.
    Grainne

    3/16/02- Made WW Lifetime
    4'11"...SW 176lbs CW 154 lbs WGW 115
    Rejoining weight 11/17 154 lbs




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