Improved
6112 HealthChanged
3785 LivesSaved
3568 Lives0 lives impacted in the last 24 hrs Learn More
Vegetable Pork Stir-fry
Nutrition Facts
| 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 and Preparation
| 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.
Exchanges
3 lean meats, 1 vegetable, 1 fat, ½ starch
Side Suggestions: Brown Rice
Prepare according to package directions.
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 © 2007 EBSCO Publishing All rights reserved.