- ¼ cup Italian dressing
- 1 lb. pork tenderloin, cut in thin strips
- 1 cup red pepper strips
- 2 cups fresh sugar snap peas
- ¾ cup diagonally sliced green onions
- 1 cup fresh, sliced mushrooms
- 2 T. soy sauce
- 1 t. cornstarch
- ½ t. ground ginger
Heat the dressing in a large skillet. Add meat and stir for two minutes. Add peppers and peas. Cook three minutes stirring frequently. Add onions and mushrooms. Cook and stir for one minute. Mix soy sauce, cornstarch and ginger until well-blended. Add to skillet. Cook one minute, or until sauce thickens, stirring frequently. Serve over rice or Oriental noodles.
Cook’s note: “Sometimes, I just substitute a bag of frozen stir-fry vegetables in place of the fresh vegetables.”
Editor’s note: We used a gluten-free soy sauce.
Melissa Graber, Bloomfield, Ind.