Vegetable Pork Stir-fryAdapted from CooksAid.com Nutrition Facts| Serving Size | ½ of recipe | | Calories | 271 | | Total Fat | 12 g | | Saturated Fat | 2.5 g | | Sodium | 523 mg | | Total Carbohydrate | 14 g | | Dietary Fiber | 2 g | | Protein | 27 g |
Ingredients and Preparation TOP| Ingredients | Measures |
|---|
| Low-sodium soy sauce | 2 teaspoons | | Sesame oil | ½ teaspoon | | Rice wine vinegar | ½ teaspoon | | Sugar | 1 teaspoon | | Salt | ¼ teaspoon | | Canola oil | 2 teaspoons | | Lean boneless pork loin, visible fat removed, and cut into cubes | ½ pound | | Onion, sliced into strips | 1 | | Yellow bell pepper, sliced into strips | 1 | | Poblano chili pepper, chopped | ½ |
- Directions
- Whisk together soy sauce, sesame oil, rice wine vinegar, sugar, and salt in a small bowl.
- Heat oil in a wok (or large nonstick skillet) over medium-high heat. Add pork and stir-fry for about 5 minutes. Remove from wok.
- Add the onion, bell pepper, and chili pepper and stir-fry for 3-4 minutes. Then add the pork back in, and also add the soy sauce mix. Stir-fry for another couple of minutes.
Exchanges
3 lean meats, 1 vegetable, 1 fat, ½ starch Side Suggestions: Brown Rice
Prepare according to package directions. | 