Pork and Rainbow Vegetable Stir-Fry
Servings: 4
Ingredients:
| 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 | 1.104 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 18% |
| vit A | 12% |
| vit C | 103% |
| folate | 14% |
-
1 lb (500 g) pork tenderloin
1 egg white, lightly beaten
1/4 cup (50 mL) soy sauce
2 tbsp (25 mL) cornstarch
2 cloves garlic, minced
2 tbsp (25 mL) vegetable oil
1 each small onion and sweet red pepper, sliced
2 tsp (10 mL) minced gingerroot
1 zucchini, halved lengthwise and sliced
1 cup (250 mL) 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.
Additional Information
-
Time-saving tip: You can use precut pork stir-fry strips instead of cutting up a tenderloin yourself.
Source
Canadian Living Magazine: January 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »