Pork Vegetable Stir-fry
This quick and easy stir-fry is a great dish to use up leftover pork and vegetables.
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Servings: 4 servings
Ingredients
- 1 lb boneless pork tenderloin, fat removed and cut into thin strips
- 1/4 cup soy sauce
- 2 Tbsp brown sugar
- 2 cloves garlic, minced
- 2 tsp fresh ginger, peeled and finely chopped
- 1/4 tsp red pepper flakes
- 1 Tbsp canola oil
- 3 medium carrot, julienne
- 1 1/2 cups broccoli florets
- 1 medium red pepper, thinly sliced
- 2 cups chopped baby bok choy
- 1/2 cup orange juice
- 2 tsp cornstarch
- sesame seeds, garnish
Instructions
- In a bowl, combine soy sauce, sugar, garlic, ginger and pepper flakes; toss pork strips in mixture; cover and marinate for 30 minutes.
- Heat oil in a non-stick skillet over high heat. Remove pork strips from marinade, reserving marinade. Stir-fry pork strips for 3-4 minutes or until cooked through; remove and set aside. Add carrots and broccoli to skillet; cook for 2 minutes or until partially softened (if pan is dry, add 2 Tbsp/30 mL of the orange juice). Add bok choy, red pepper and stir-fry until tender-crisp, about 2 minutes.
- In a small bowl, combine orange juice and cornstarch.
- Return pork strips to skillet with reserved marinade and orange juice. Stir-fry for about 1 minute, until sauce is thickened. Serve with rice or noodles.
Nutrition Facts
Pork Vegetable Stir-fry
Amount per Serving
Calories
230
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Cholesterol
75
mg
25
%
Sodium
590
mg
26
%
Potassium
809
mg
23
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.