Pork, Zucchini and Almond Stir-Fry
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Pork, Zucchini and Almond Stir-Fry
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 271271 cal |
| pro | 23 g23g pro |
| total fat | 17 g17g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 7 g7g carb |
| fibre | 3 g3g fibre |
| chol | 47 mg47mg chol |
| sodium | 482 mg482mg sodium |
| potassium | 621 mg621mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1818 iron |
| vit A | 99 vit A |
| vit C | 1313 vit C |
| folate | 1010 folate |
Ingredients
- 12 oz pork tenderloin , cut in 3/4-inch (2 cm) chunks12 oz pork tenderloin or pork loin, cut in 3/4-inch (2 cm) chunks
- 2 tsp balsamic vinegar 2 tsp balsamic vinegar
- 1 tsp fennel seeds 1 tsp fennel seeds
- 3/4 tsp salt 3/4 tsp salt
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 1 pinch pepper 1 pinch pepper
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 2 small green zucchinis , cut in 3/4-inch chunks2 small green zucchinis or yellow zucchinis, cut in 3/4-inch chunks
- 2 cloves garlic , thinly sliced2 cloves garlic, thinly sliced
- 1/2 cup whole natural almonds 1/2 cup whole natural almonds
- 1/2 tsp dried oregano 1/2 tsp dried oregano
- 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
Preparation
In bowl, toss together pork, vinegar, fennel seeds, 1/2 tsp of the salt, hot pepper flakes and pepper.
In wok, heat half of the oil over high heat; stir-fry pork mixture until lightly browned and just slightly pink inside, 2 to 3 minutes. Transfer to plate. Wipe out wok.
Heat remaining oil in wok over medium heat; fry zucchini, garlic, almonds, oregano and remaining salt until zucchini is lightly browned and tender-crisp, 3 to 4 minutes. Stir in parsley and pork with any juices until pork is hot, about 1 minute.
In wok, heat half of the oil over high heat; stir-fry pork mixture until lightly browned and just slightly pink inside, 2 to 3 minutes. Transfer to plate. Wipe out wok.
Heat remaining oil in wok over medium heat; fry zucchini, garlic, almonds, oregano and remaining salt until zucchini is lightly browned and tender-crisp, 3 to 4 minutes. Stir in parsley and pork with any juices until pork is hot, about 1 minute.
Source : Canadian Living Magazine: April 2011
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