Ingredients
3/4
pound pork tenderloin
1/4
cup sake or dry white wine
1
teaspoon black bean sauce
1/2
teaspoon five-spice powder
1/2
cup Progresso™ reduced-sodium chicken broth (from 32-ounce carton)
1
tablespoon cornstarch
1
tablespoon oyster sauce
2
cups snow (Chinese) pea pods
1
medium yellow summer squash, cut into 1/4-inch slices (2 cups)
1
medium red bell pepper, cut into 1/4-inch strips
4
cups hot cooked rice
Preparation
Remove fat from pork. Cut pork into 2x1x1/8-inch slices. Mix sake, bean sauce and five-spice powder in medium glass of plastic bowl. Stir in pork. Cover and refrigerate 20 minutes.
Mix broth, cornstarch and oyster sauce.
Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add pork with marinade; stir-fry about 3 minutes or until pork is no longer pink. Add pea pods, squash and bell pepper; stir-fry 2 minutes.
Stir in broth mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Serve over rice.
