“East meets West” plum stir-fry

Dried plums meet pork loin in a deliciously different stir-fry. (Vegetarians can replace pork with marinated tofu.)

Serves 4

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients

• 1 tablespoon finely chopped ginger
• 1 tablespoon cooking oil
• 1 large clove garlic, finely chopped
• 4 ounces pork loin, cut into thin strips
• 1 1/2 cup 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 tablespoons reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 4 cups hot cooked rice
• 1 tablespoon frying oil

Directions

• Oil large skillet or wok and turn on to high heat.
• When hot, add ginger and garlic; stir-fry 1 minute.
• Add pork, or tofu; stir-fry 2 minutes.
• Add onions and carrots; stir-fry 2 minutes.
• Add peppers and celery; stir-fry 2 to 4 minutes or 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; stir about 2 minutes until heated through.

To serve, divide rice among four plates and top with stir-fry.

Nutritional information

• Calories: 495
• Cholesterol: 17 mg
• % of calories from fat: 5%
• Total fat: 3 g
• Sodium: 383 mg
• Carbohydrates: 101 g
• Protein: 15 g
• Fiber: 7 g
• Potassium: 514 mg

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