Ingredients
1/2
lb boneless pork loin or leg, cut into thin bite-size pieces
1
teaspoon cornstarch
1
tablespoon reduced-sodium soy sauce
Dash white pepper
1
teaspoon cornstarch
2
tablespoons sherry, dry white wine or water
1
tablespoon canola oil
1
clove garlic, finely chopped
1
medium onion, thinly sliced (1/2 cup)
1/2
medium red bell pepper, thinly sliced (1/2 cup)
1
medium stalk celery, diagonally sliced (1/2 cup)
2
tablespoons reduced-sodium chicken broth
2
tablespoons pine nuts, toasted
Preparation
In small glass or plastic bowl, toss pork, 1 teaspoon cornstarch, the soy sauce and white pepper. Cover; refrigerate 20 minutes to marinate.
In small bowl, mix 1 teaspoon cornstarch and the sherry; set aside.
Heat 12-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in skillet. Add oil; rotate skillet to coat. Add pork and garlic; cook about 3 minutes, stirring frequently, until pork is no longer pink.
Stir in onion, bell pepper and celery. Cook 2 minutes, stirring frequently. Stir in broth; heat to boiling. Stir in cornstarch mixture. Cook and stir about 10 seconds or until thickened. Stir in nuts.
