• 1/2 pound lean pork boneless loin or leg
  • 1 teaspoon cornstarch
  • 1 teaspoon low-sodium soy sauce
  • 1 cup Chinese pea pods (about 3-1/2 ounces)
  • 2 teaspoons vegetable oil
  • 1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
  • 1 clove garlic, finely chopped
  • 1 cup sliced fresh mushrooms (about 3 ounces)
  • 1/4 cup sliced green onions (with tops)
  • 2 teaspoons oyster sauce
  • 1 teaspoon low-sodium soy sauce
  • 5 ounces firm tofu, cut into 1/2-inch cubes


  1. Trim fat from pork loin. Cut pork into 2x1x1/8-inch slices. (For ease in cutting, partially freeze pork about 1-1/2 hours.) Toss pork, cornstarch and 1 teaspoon soy sauce in medium glass or plastic bowl. Cover and refrigerate 20 minutes. Heat 1 inch water to boiling in 1-1/2- quart saucepan. Add pea pods. Cover and boil 1 minute; drain. Immediately rinse with cold water; drain.
  2. Heat oil in 10-inch nonstick skillet or wok over high heat. Add pork mixture, gingerroot and garlic; stir-fry about 3 minutes or until pork is no longer pink. Add mushrooms and onions, stir-fry 2 minutes longer. Add remaining ingredients; stir-fry until heated through and mixed thoroughly.

Recipe Yield: Servings: 4

Nutritional Information Per Serving:

Calories: 165
Fat: 5 grams
Sodium: 130 milligrams
Cholesterol: 35 milligrams
Protein: 15 grams
Carbohydrates: 7 grams

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Diabetic Exchanges

2 Low-Fat Meat; 1-1/2 Vegetables

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