This vitamin-rich dinner can be served over buckwheat noodles, brown rice, quinoa, or whatever grain your family prefers.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2006
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:
Nutritional facts <b>Per serving:</b> about
- Sodium 1104 mg
- Protein 30 g
- Calories 263.0
- Total fat 10 g
- Cholesterol 67 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
- Iron 18.0
- Folate 14.0
- Calcium 3.0
- Vitamin A 12.0
- Vitamin C 103.0