Description
A recipe for Tea Stir-Fry

Ingredients

• 1 cup water
  
• 4 Lipton Green Tea with Mandarin Orange Flavor Pyramid Tea Bags
  
• 2 tablespoons soy sauce
  
• 1 tablespoon firmly packed brown sugar
  
• 2 teaspoons cornstarch
  
• 2 tablespoons Bertolli Classico Olive Oil, divided
  
• 1 pound pork tenderloin, cut into thin strips
  
• 2 cups stir-fry vegetables OR
  
• 1 16-ounce package frozen stir-fry vegetables, thawed
  
• 1 clove garlic, finely chopped
  
• 1/2 teaspoon ground ginger

Preparation
Prep Time: 10 minutes | Cook Time: 15 minutes

In 1-quart saucepan, bring water to a boil over high heat. Remove from heat. Add tea bags; cover and brew 5 minutes. Remove tea bags and squeeze; cool slightly. Stir in soy sauce, brown sugar and cornstarch; set aside.

In 12-inch nonstick skillet, heat 1 tablespoon olive oil over medium-high heat and cook pork, stirring occasionally, 4 minutes or until lightly golden; remove and set aside.

In same skillet, heat remaining olive oil and cook vegetables, stirring frequently, 4 minutes or until golden. Add garlic and ginger and cook, stirring occasionally, 1 minute. Stir in tea mixture. Bring to a boil over high heat and cook, stirring occasionally, 1 minute or until sauce is thickened. Return pork to skillet. Reduce heat to low and simmer 2 minutes or until pork is done. Serve, if desired, with hot cooked rice.

Nutrition
no information available

Serves
Makes: 4 servings

Variations
no information available