Pork and Vegetable Stir-fry
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 264 |
Total Fat | 12 g |
Saturated Fat | 3 g |
Sodium | 945 mg |
Total Carbohydrate | 11 g |
Dietary Fiber | 3 g |
Protein | 27 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Canola oil | 2 teaspoons |
Boneless pork loin, visible fat removed, and cut into cubes | ½ pound |
Snow peas, trimmed | 1 cup |
Red bell pepper, sliced into ¼-inch strips | 1 |
Small white onion, sliced into ¼-inch strips | ½ |
Reduced-sodium soy sauce | 2 tablespoons |
Salt | ¼ teaspoon |
Freshly ground pepper to taste |
- Directions
- Heat oil in a wok (or large non-stick skillet) over medium-high heat. Add pork and stir-fry for about 5 minutes. Remove pork with a slotted spoon, cover, and set aside.
- Add peas, bell pepper, and onion to the wok, and stir-fry for 3-4 minutes. Then add the pork back in, along with the soy sauce. Stir-fry for another couple of minutes.
- Sprinkle with salt and pepper, and serve.
Exchanges
3 lean meats; 2 vegetables; 1 fat
Side Suggestions: Brown Rice