Pork Vegetable Stir-fry

This quick and easy stir-fry is a great dish to use up leftover pork and vegetables before they go to waste.

Cut: Pork Tenderloin
Prep Time: 30 minutes

Cook Time: 10 minutes
Number of Servings: 4

Ingredient

1 lb (500 g) boneless pork tenderloin, fat removed and cut into thin strips
1/4 cup (60 mL) soy sauce
2 Tbsp (30 mL) brown sugar
2 cloves garlic, minced
2 tsp (10 mL) fresh ginger, peeled and finely chopped
1/4 tsp (1 mL) red pepper flakes
1 Tbsp (15 mL) canola oil
3 medium carrot, julienne
1 1/2 cups (375 mL) broccoli florets
1 medium red pepper, thinly sliced
2 cups (500 mL) chopped baby bok choy
1/2 cup (125 mL) orange juice
2 tsp (10 mL) cornstarch
sesame seeds, garnish

Directions

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.

Nutritional Analysis

YIELD:

4 servings.

SERVING SIZE:

Per 1 1/4 cups (300 mL) serving.

	
				Per Serving
				
					Calories
					230
				
					Total Fat
					6 g
				
					Saturated Fat
					1 g
				
					Cholesterol
					75 mg
				
					Carbohydrates
					16 g
				
					Fiber
					3 g
				
					Sugars
					10 g
				
					Protein
					26 g
				
					Sodium
					590 mg
				
					Potassium
					809 mg