Pork Vegetable Stir-fry

This quick and easy stir-fry is a great dish to use up leftover pork and vegetables before they go to waste.

Pork ribs
 

Cut: Pork Tenderloin
Prep Time: 30 minutes

Cook Time: 10 minutes
Number of Servings: 4

 

Ingredient

  • 1 lb (500 g) boneless pork tenderloin, fat removed and cut into thin strips

  • 1/4 cup (60 mL) soy sauce

  • 2 Tbsp (30 mL) brown sugar

  • 2 cloves garlic, minced

  • 2 tsp (10 mL) fresh ginger, peeled and finely chopped

  • 1/4 tsp (1 mL) red pepper flakes

  • 1 Tbsp (15 mL) canola oil

  • 3 medium carrot, julienne

  • 1 1/2 cups (375 mL) broccoli florets

  • 1 medium red pepper, thinly sliced

  • 2 cups (500 mL) chopped baby bok choy

  • 1/2 cup (125 mL) orange juice

  • 2 tsp (10 mL) cornstarch

  • sesame seeds, garnish

Directions

  1. In a bowl, combine soy sauce, sugar, garlic, ginger and pepper flakes; toss pork strips in mixture; cover and marinate for 30 minutes.

  2. Heat oil in a non-stick skillet over high heat. Remove pork strips from marinade, reserving marinade. Stir-fry pork strips for 3-4 minutes or until cooked through; remove and set aside. Add carrots and broccoli to skillet; cook for 2 minutes or until partially softened (if pan is dry, add 2 Tbsp/30 mL of the orange juice). Add bok choy, red pepper and stir-fry until tender-crisp, about 2 minutes.

  3. In a small bowl, combine orange juice and cornstarch.

  4. Return pork strips to skillet with reserved marinade and orange juice. Stir-fry for about 1 minute, until sauce is thickened. Serve with rice or noodles.

Nutritional Analysis

 

YIELD:

4 servings.
 

SERVING SIZE:

Per 1 1/4 cups (300 mL) serving.

Per Serving
Calories 230
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 75 mg
Carbohydrates 16 g
Fiber 3 g
Sugars 10 g
Protein 26 g
Sodium 590 mg
Potassium 809 mg
 

Source: SaskPork

 
 
Dinner, LunchDorothy Method: Stir-fry, Cut: Tenderloin