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Friday, February 18 2011
1 ouncedried shiitake mushrooms
  Boiling water
3 tablespoonsreduced-sodium soy sauce
1 tablespooncornstarch
1 tablespoonrice vinegar
  Nonstick cooking spray
8 ounceslean boneless pork, cut into thin bite-size strips
2 tablespoonsgrated fresh ginger
1 large clovegarlic, minced
1/8 teaspooncayenne pepper
1/2 cupsliced green onions
1 14- to 16-ounce packageextra-firm tub-style tofu (fresh bean curd), cut into 1-inch cubes
2 cupsfresh pea pods, strings and tips removed
1 teaspoontoasted sesame oil
2 cupshot cooked brown rice (optional)
2 teaspoonssesame seeds, toasted (optional)

1. Place dried mushrooms in a medium bowl; add enough boiling water to cover. Let stand for 30 minutes. Drain, reserving 1 cup of the soaking liquid. Strain the reserved soaking liquid. Cut off tough stems of mushrooms and discard. Slice mushroom caps; set aside.

2. In a small bowl, combine reserved soaking liquid, soy sauce, cornstarch, and rice vinegar; stir well to dissolve cornstarch.

3. Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until no longer pink. Add ginger, garlic, and cayenne pepper; cook and stir for 15 seconds. Add green onions and chopped mushrooms; cook and stir for 30 seconds.

4. Stir cornstarch mixture and add to skillet; cook and stir until boiling. Add tofu cubes, pea pods, and sesame oil. Cook, stirring gently, for 2 to 3 minutes or until heated through. If desired, serve with hot cooked rice and sprinkle with sesame seeds. Makes 4 (1-1/2 cup) servings.

Posted by: Send a Meal AT 09:00 am   |  Permalink   |  0 Comments  |  Email

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