Pork and Rainbow Vegetable Stir-Fry

Pork and Rainbow Vegetable Stir-Fry Image by: Pork and Rainbow Vegetable Stir-Fry Author: Canadian Living

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

Ingredients

  • 1 lb pork tenderloin
  • 1 egg whites lightly beaten
  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • 2 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 1 onion sliced
  • 1 sweet red pepper sliced
  • 2 teaspoons minced gingerroot
  • 1 zucchini halved lengthwise and sliced
  • 1 cup snow pea trimmed
  • 1 green onion sliced

Method

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

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 103.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork and Rainbow Vegetable Stir-Fry

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