Wednesday, May 26, 2010
Easy Chinese Stir-Fry
*Adapted from the winter 2008 Kraft Food & Family magazine.
SERVES: 4 (1 cup each)
PREP: 25 minutes
1 tsp. oil
1 lb. pork tenderloin or 2 chicken breasts, cut into thin slices
3 carrots, sliced
1/3 cup Light Balsamic Vinaigrette Dressing
1/3 cup hoison sauce
2 green onions, thinly sliced
Heat oil in large skillet or wok on medium-high heat. Add meat and carrots; stir-fry 5 minutes. Stir in dressing and hoison sauce; stir-fry 7 minutes or until carrots are crisp-tender. Add onions; cook 1 minute.
Serve over hot cooked rice noodles (also called rice sticks), rice, or angel hair pasta.