Stir Fried Pork Loin with Chinese Vegetables
1 lb Pork loin cut into 1 inch x 1 inch x ¼ inch cubes
1 Medium sized onion, diced
4 cloves garlic, minced
1 tablespoon canola or peanut oil
1 tablespoon fresh ginger, minced fine
1 cup red bell pepper, seeded and cut into 1 inch x ¼ inch slices
2 cups sugar snap peas, cut into 2 inch lengths
2 cups broccoli florets cut into 1 inch pieces
2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon corn starch
1 cup plus 2 tablespoons reduced sodium chicken stock
1. Place cut pork loin; ginger, soy sauce, rice wine vinegar, and marinate for 1 hour in the refrigerator.
2. Heat oil in a large skillet/wok over medium high heat.
3. Add onion and garlic and stir fry for 2 minutes.
4. Drain marinated pork and add to the skillet/wok; stir fry for about 3 minutes.
5. Mix corn starch with 2 tablespoons of chicken stock; mix well to remove any lumps and set aside.
6. Add the broccoli, snap peas, and 1 cup of chicken stock to the skillet/wok and cook until the vegetables are tender. Remove skillet/wok from heat.
7. Stir the corn starch and 2 tablespoons of chicken stock that was set aside; add to the stir fry mixture and mix well.
8. Serve over Nutty Basmati Rice (see recipe under Side Dishes)
Excellent source of Vitamins A, C, thiamin, riboflavin, and niacin. These nutrients support energy metabolism, vision, skin, and your immune system.
Serves 4: per serving: 500 calories, 33 g protein, 14 g fat, 3 g saturated fat, 600 mg sodium
Recipe by Chef Jerry Levine; Nutrient Analysis by Marcia Richards MEd RD MCHES