Vegetable Pork Stir-fry
Adapted from CooksAid.com
|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
|Low-sodium soy sauce||2 teaspoons|
|Sesame oil||½ teaspoon|
|Rice wine vinegar||½ 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|
- 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.
3 lean meats, 1 vegetable, 1 fat, ½ starch
Side Suggestions: Brown Rice
Prepare according to package directions.