Ingredients
2-1/4 teaspoons brown gravy mix1-1/2 teaspoons cornstarch3 cups water, divided1 tablespoon reduced-sodium soy sauce3/4 pound pork tenderloin, sliced2 garlic cloves, minced1/2 to 3/4 teaspoon minced fresh gingerroot1/8 teaspoon pepper3 teaspoons olive oil, divided1 cup baby carrots1 cup fresh snow peas1 package (3 ounces) ramen noodles
Preparation
In a small bowl, combine the gravy mix, cornstarch, 1 cup water and soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry the pork, garlic, ginger and pepper in 1-1/2 teaspoons oil for 5 minutes or until meat is no longer pink. Remove and keep warm. In the same pan, stir-fry carrots in remaining oil for 5 minutes. Add peas; stir-fry 4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return pork to the pan; heat through.
Meanwhile, in a large saucepan, bring remaining water to a boil; add ramen noodles (discard seasoning packet or save for another use). Cook for 3 minutes, stirring occasionally; drain. Serve with pork mixture.
