Pork and Veggies with a Soy-Ginger Sauce

One of my favorite restaurants in Green Bay, Wisconsin is a Hibachi style restaurant called Nakashima's. Every time my husband and I visit the area, it is our expensive little treat to go and get Hibachi for two. I wanted to try and re-create the flavors at home though, and do it without the extra oil and butter. What I made tastes VERY close to how they make it, and it will definitely be one of my go-to recipes in the future!

Ingredients:

1 lb. pork tenderloin, cut into strips
8 oz. button mushrooms, each sliced into thirds
1 1/2 c. bean sprouts
1/2 c. soy sauce, divided
2 Tbs. ginger, from a jar in paste form
2 c. cooked white Minute rice

In a small bowl, whisk the soy sauce and ginger together and set aside. To a large skillet on medium heat, add the mushrooms and half of the soy sauce mixture. When the mushrooms are just starting to get moist, add the pork and stir. Keep stirring for about 2-3 minutes until the pork is no longer pink on the outside, and add the bean sprouts. Keep cooking for about 1-2 minutes until the bean sprouts start to get darker in color, and remove from the heat. Use the rest of the soy sauce mixture as a dipping sauce, and serve with a side of rice. (Makes 3 servings, with the rice as a side dish, it is 12 WW points per serving, without the rice, it is 5-6 WW points per serving.)

                                          Photo by KPC Photography
                                          

This is also great when you use shrimp, steak and chicken for the meat, and zucchini and bean sprouts for the vegetables.