Ingredients
1/3
cup teriyaki sauce
1
teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1
clove garlic, finely chopped
3/4
lb boneless pork loin, cut into thin strips
1/2
cup uncooked buckwheat kernels or groats (kasha)
1
egg white
1
cup boiling water
2
teaspoons canola oil
2
medium carrots, thinly sliced (1 cup)
1
medium green bell pepper, cut into 1-inch pieces
1/2
cup water
1
tablespoon cornstarch
Preparation
In large bowl, mix teriyaki sauce, gingerroot and garlic. Stir in pork. Cover; refrigerate 20 to 30 minutes to marinate.
Meanwhile, in small bowl, mix kasha and egg white. In 8-inch skillet, cook kasha mixture over medium-high heat, stirring constantly, until kernels separate and dry. Transfer kasha to medium bowl. Pour 1 cup boiling water over kasha; let stand 10 to 15 minutes or until liquid is absorbed.
Remove pork from marinade; reserve marinade. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes, stirring frequently, until no longer pink. Stir in carrots. Cover; cook 2 to 3 minutes or until carrots are crisp-tender. Stir in bell pepper. Cook 2 to 3 minutes, stirring frequently, until bell pepper is crisp-tender.
In small bowl, mix reserved marinade, 1/2 cup water and the cornstarch; stir into pork mixture. Heat to boiling. Boil 1 minute, stirring frequently. Stir in kasha; cook until thoroughly heated.
