East Asian Pork Strips

Yield: 4 servings
Source: Cooking Light, May 2003


1/2 cup chopped onion
2 T bourbon
1/2 t freshly ground black pepper
4 (4 ounce) boneless center-cut pork loin chops, trimmed and cut into 1/2 inch strips
1/4 c low sodium soy sauce
1 1/2 T white vinegar
4 t sugar
4 t peeled chopped fresh ginger
1/2 t cornstarch
1/2 t honey
3 T thinly sliced green onion
1 1/2 t vegetable oil


  1. Conbine first 3 ingredients in large zip top plastic bag, and add pork to bag. Seal and marinate for 30 minutes in fridge.
  2. Combine soy sauce through honey in blender, process until smooth.
  3. Pour mixture in saucepan and bring to a boil. Cook for 1 minute stirring constantly.
  4. Remove from heat and stir in green onions.
  5. Heat oil in a large nonstick pan over medium high heat.
  6. Add pork mixture to pan and cook, stirring frequently, until pork loses its pink color (about 6 minutes). Serve pork with sauce.

Healthy Units: 5 per serving

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