Monday, April 9, 2007

Ginger Pork

[adapted from Weight Watchers International Cookbook ISBN: 0-45301004-0]

3/4 - 1 cup chicken bouillon
1/4 cup soy sauce
2 teaspoons apple juice OR orange juice OR pineapple juice, or 1/2 - 1 teaspoon vanilla extract*
2 cloves garlic, crushed
2 teaspoons sugar
1 teaspoon ginger
1 pound cooked pork, cut in 1-inch cubes**
2 cups cooked rice

In saucepan, combine chicken bouillon, soy sauce, juice, garlic, sugar, ginger, and pepper. Simmer covered for 15 minutes. Turn off heat. Add pork. Stir well. Serve over rice.

* the recipe calls for sherry extract, but since I can't find it in local stores and refuse to spend the money to order such a specialty item on line, I substitute!

** I use leftovers when I can, or just cook the pork ahead when I have time

Also, please note that this recipe is still in the tweaking stages.