One pork tenderloin is just the right amount for a stir-fry when combined with lots of vegetables and served over rice or quick-cooking Asian noodles, such as chow mein steamed noodles.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2005
Ingredients
Method
Slice pork in half lengthwise; cut crosswise into 1/2-inch (1 cm) thick slices. In large wok or skillet, heat oil over high heat; stir-fry pork until just a hint of pink remains, 5 minutes. Transfer to plate.
Add garlic and ginger to wok; stir-fry over medium-high heat for 30 seconds. Add broccoli, carrots, red pepper and 2 tbsp (25 mL) water; cover and steam until tender-crisp, about 3 minutes.
Return pork and any accumulated juices to wok. Whisk together stock, oyster sauce, soy sauce, cornstarch and vinegar; stir into wok and cook, stirring, until thickened, about 1 minute. Sprinkle with green onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 1718 mg
- Protein 25 g
- Calories 227.0
- Total fat 6 g
- Cholesterol 50 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
%RDI
- Iron 18.0
- Folate 27.0
- Calcium 7.0
- Vitamin A 112.0
- Vitamin C 170.0
