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Pork Stir-Fry
Guiding Stars
Servings:
4 (355 g) as an appetizerPrep Time:
30 minutesCook Time:
0 minutes
Ingredients
Tired of chicken stir-fries? Try the other white meat! Pork is a fantastic lean protein to include in a quick veggie stir-fry. You'll love the full flavor and manageable prep of this tasty weeknight meal.
2 tsp. olive oil, divided
1 lb. pork tenderloin, sliced
2 shallots, sliced thin
1 lb. asparagus, trimmed and sliced
1 1/2 cup sugar snap peas
2 cloves garlic, minced
1" piece ginger, peeled and minced
1/2 tsp. red pepper flakes
1/4 cup soy sauce
2 Tbsp. sherry
1 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. cornstarch
1 cup brown rice, cooked
Directions
1. Heat half of the olive oil in a large frying pan over high heat. Add the pork strips and fry until cooked through. Remove from pan and set aside.
2. Add remaining oil to the pan. Cook the shallots until soft. Add the asparagus and cook for another minute. Add the sugar snap peas. Add just enough water to deglaze the pan.
3. Saute the vegetables until just soft (4-5 minutes). Add garlic, ginger, and red pepper. Cook for 30 seconds.
4. Whisk together soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and corn starch.
5. Stir sauce into vegetables and add cooked pork to the pan. Cook until vegetables reach desired doneness and sauce is thickened.
6. Serve immediately over hot cooked rice.
Nutrition
| Nutritional Facts | |
| Servings | 4 (355 g) |
| Base Nutrients | |
| Calories | 301 kcal (15%) |
| Calories from Fat | 73 kcal (0%) |
| Total Fat | 8 g (12%) |
| Saturated Fat | 2 g (10%) |
| Cholesterol | 74 mg (25%) |
| Sodium | 946 mg (39%) |
| Total Carbohydrates | 27 g (9%) |
| Dietary Fiber | 5 g (19%) |
| Protein | 30 g (49%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 23 mg (25%) |
| Minerals | |
| Calcium | 68 mg (5%) |
| Iron | 5 mg (27%) |
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