Pork and Rainbow Vegetable Stir-Fry
Pork and Rainbow Vegetable Stir-Fry
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 263 |
| pro | 30 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 67 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 18 |
| vit A | 12 |
| vit C | 103 |
| folate | 14 |
This vitamin-rich dinner can be served over buckwheat noodles, brown rice, quinoa, or whatever grain your family prefers.
Ingredients
- 1 lb pork tenderloins
- 1 egg white, lightly beaten
- 1/4 cup soy sauce
- 2 tbsp cornstarch
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 small onion, sliced
- 1 sweet red pepper, sliced
- 2 tsp minced gingerroot
- 1 zucchini, halved lengthwise and sliced
- 1 cup snow peas, trimmed
- 1 green onion, sliced
Preparation
Slice pork into thin strips; place in bowl. Add egg white, 1 tsp (5 mL) of the soy sauce, 2 tsp (10 mL) of the cornstarch and half of the garlic; toss to coat. Set aside.
In separate bowl, combine 1/2 cup (125 mL) water and remaining soy sauce and cornstarch; set aside.
In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry pork until golden and just a hint of pink remains inside, about 4 minutes. Transfer to plate.
Drain fat from wok. Add remaining oil and heat over high heat; stir-fry onion, red pepper, ginger and remaining garlic until tender-crisp, about 1 minute.
Add zucchini, snow peas, soy mixture and pork; bring to boil and boil until sauce is thickened and glossy, about 1 minute. Sprinkle with green onion.
More stir-fry recipes:
- Seafood Stir Fry
- Bok Choy Stir-Fry
- Shrimp and Cashew Stir-Fry
- Pork and Pepper Stir-Fry
- Chicken Noodle Stir-Fry
Additional information :
Source : Canadian Living Magazine: January 2006
- Keywords : Dinner; Pork; Red pepper; Stir Fry; Zucchini;
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