From Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that's brimming with fresh-from-the-garden flavor. It's a tasty way to make the most of seasonal produce--from your backyard veggie patch or the farmers market. —Kenny Van Rheenen, Mendota, Illinois
Ingredients
- 1 pound boneless pork loin, cut into 3/4-in. cubes
- 2 cups julienned zucchini
- 1/2 pound fresh mushrooms, sliced
- 1 medium onion, cut into wedges
- 1 cup julienned green pepper
- 1 tablespoon cornstarch
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon cold water
- 1/4 teaspoon garlic powder
- Hot cooked rice
Directions
- In a large skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add the zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender.
- In a small bowl, combine the cornstarch, soy sauce, water and garlic powder until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
Loading Popular in the Community
Loading Reviews
