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Southwestern Pork Stir-fry
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 383 |
| Total Fat | 25 g |
| Saturated Fat | 7.5 g |
| Sodium | 378 mg |
| Total Carbohydrate | 9.5 g |
| Dietary Fiber | 2 g |
| Protein | 30 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Water | 3 tablespoons |
| Cornstarch | 1 teaspoon |
| Boneless pork loin chops, cut into ½-inch pieces | 2 (5-ounce) |
| Cumin | 1 teaspoon |
| Olive oil | 2 teaspoons |
| Garlic clove, minced | 1 |
| Red onion, sliced | ½ |
| Yellow bell pepper, sliced into ¼-inch strips | ½ |
| Jalapeno, seeded and minced (optional) | ½ |
| Large tomato, seeded and cut into wedges | 1 |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste | |
| Cilantro, chopped | 1 tablespoon |
- Directions
- In a large bowl, combine water and cornstarch. Stir in cumin and toss with pork. Set aside.
- Heat oil in a wok or large, deep skillet over medium-high heat. Add garlic and onion, and sauté 2-3 minutes, until tender. Add bell pepper and jalapeno, and sauté an additional 1-2 minutes.
- Add pork mixture to pan and stir-fry about 5-7 minutes, until pork is cooked through. Reduce heat to low and stir in tomato, salt, pepper, and cilantro, and continue cooking 1-2 minutes.
Exchanges
4 medium-fat meats; 1.5 vegetables; 1 fat
Side Suggestions: Brown Rice
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