Pork and Vegetable Stir-fry
Adapted from CooksAid.com
| Serving Size | ½ of recipe |
| Calories | 264 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Sodium | 945 mg |
| Total Carbohydrate | 11 g |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Ingredients | Measures |
|---|
| Canola oil | 2 teaspoons |
| Boneless pork loin, visible fat removed, and cut into cubes | ½ pound |
| Snow peas, trimmed | 1 cup |
| Red bell pepper, sliced into ¼-inch strips | 1 |
| Small white onion, sliced into ¼-inch strips | ½ |
| Reduced-sodium soy sauce | 2 tablespoons |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
- Directions
- Heat oil in a wok (or large non-stick skillet) over medium-high heat. Add pork and stir-fry for about 5 minutes. Remove pork with a slotted spoon, cover, and set aside.
- Add peas, bell pepper, and onion to the wok, and stir-fry for 3-4 minutes. Then add the pork back in, along with the soy sauce. Stir-fry for another couple of minutes.
- Sprinkle with salt and pepper, and serve.
3 lean meats; 2 vegetables; 1 fat
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.