Vegetable Pork Stir-fry
Adapted from CooksAid.com
| Serving Size | ½ of recipe |
| Calories | 271 |
| Total Fat | 12 g |
| Saturated Fat | 2.5 g |
| Sodium | 523 mg |
| Total Carbohydrate | 14 g |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Ingredients | Measures |
|---|
| Low-sodium soy sauce | 2 teaspoons |
| Sesame oil | ½ teaspoon |
| Rice wine vinegar | ½ teaspoon |
| Sugar | 1 teaspoon |
| Salt | ¼ teaspoon |
| Canola oil | 2 teaspoons |
| Lean boneless pork loin, visible fat removed, and cut into cubes | ½ pound |
| Onion, sliced into strips | 1 |
| Yellow bell pepper, sliced into strips | 1 |
| Poblano chili pepper, chopped | ½ |
- Directions
- Whisk together soy sauce, sesame oil, rice wine vinegar, sugar, and salt in a small bowl.
- Heat oil in a wok (or large nonstick skillet) over medium-high heat. Add pork and stir-fry for about 5 minutes. Remove from wok.
- Add the onion, bell pepper, and chili pepper and stir-fry for 3-4 minutes. Then add the pork back in, and also add the soy sauce mix. Stir-fry for another couple of minutes.
3 lean meats, 1 vegetable, 1 fat, ½ starch
Prepare according to package directions.
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