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Source: The Working Family's Cookbook

Pork and Rice with Mushrooms
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Serves: 4
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
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1 teaspoon ground ginger
1 pound pork tenderloin or other lean pork, cut into thin strips
6 scallions
2 tablespoons butter or margarine
2 tablespoons Crisco® Vegetable Oil
2 cloves garlic, finely chopped
1/2 pound mushrooms, sliced
1/2 cup long grain rice
freshly ground pepper

Combine the ginger with salt and pepper to taste. Sprinkle the mixture over the meat, turning so that the seasonings are well distributed. Chop the scallions fine, reserving 2 tablespoons of the green part for garnish.

Heat the butter and oil in a wok or large frying pan over medium heat. Add the scallions and garlic and cook for 5 minutes.

Remove the scallions and garlic from the pan. Add the meat, a batch at a time to avoid overcrowding, and cook until lightly browned, about 10 minutes in all. When the last batch is cooked, stir in the mushrooms and rice.

Return all the meat, the scallions and the garlic to the pan. Pour in the broth and bring to the boil. Stir the meat and turn the heat to very low. Cover the pan and cook for 25 minutes, until the liquid is absorbed and the pork and rice are tender. If necessary, add 2 to 3 tablespoons more liquid and cook for 5 more minutes. Sprinkle with the reserved scallion greens before serving.

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