- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 482 mg
- Protein 23 g
- Calories 271.0
- Total fat 17 g
- Potassium 621 mg
- Cholesterol 47 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
%RDI
- Iron 18.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 9.0
- Vitamin C 13.0
