Ginger Pork and Kasha

 

1/3

cup teriyaki sauce

1

teaspoon grated gingerroot or 1/2 teaspoon ground ginger

1

clove garlic, finely chopped

3/4

lb boneless pork loin, cut into thin strips

1/2

cup uncooked buckwheat kernels or groats (kasha)

1

egg white

1

cup boiling water

2

teaspoons canola oil

2

medium carrots, thinly sliced (1 cup)

1

medium green bell pepper, cut into 1-inch pieces

1/2

cup water

1

tablespoon cornstarch

• 1 In large bowl, mix teriyaki sauce, gingerroot and garlic. Stir in pork. Cover; refrigerate 20 to 30 minutes to marinate.
• 2 Meanwhile, in small bowl, mix kasha and egg white. In 8-inch skillet, cook kasha mixture over medium-high heat, stirring constantly, until kernels separate and dry. Transfer kasha to medium bowl. Pour 1 cup boiling water over kasha; let stand 10 to 15 minutes or until liquid is absorbed.
• 3 Remove pork from marinade; reserve marinade. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes, stirring frequently, until no longer pink. Stir in carrots. Cover; cook 2 to 3 minutes or until carrots are crisp-tender. Stir in bell pepper. Cook 2 to 3 minutes, stirring frequently, until bell pepper is crisp-tender.
• 4 In small bowl, mix reserved marinade, 1/2 cup water and the cornstarch; stir into pork mixture. Heat to boiling. Boil 1 minute, stirring frequently. Stir in kasha; cook until thoroughly heated.