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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 162.7
  • Total Fat: 7.0 g
  • Cholesterol: 42.0 mg
  • Sodium: 203.5 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 17.2 g

View full nutritional breakdown of Pork Stir Fry calories by ingredient
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Pork Stir Fry

Submitted by: DRVILLEN

Introduction

A tasty stir fry, with pork and vegetables
I weigh out some ingredients, you may want to change it to cups. I'll try to help...
I use peanut oil for high smoke point, olive oil for flavour if you choose you may substitute with your favorite oil. Low calories leaves room for your favorite side dish and salad.
A tasty stir fry, with pork and vegetables
I weigh out some ingredients, you may want to change it to cups. I'll try to help...
I use peanut oil for high smoke point, olive oil for flavour if you choose you may substitute with your favorite oil. Low calories leaves room for your favorite side dish and salad.

Number of Servings: 8

Ingredients

    Peanut oil..................1 tbsp
    Olive oil......................1 tbsp
    Pork Tenderloin....... 425 grams
    Cauliflower............... 390 grams (1/2 med. head)
    Baby carrots............. 100 grams (about 10)
    Diced celery............. 2 stalks (11-12" long)
    Red sweet pepper... 1 large pepper
    Yellow swt pepper... 1 large pepper
    Snow peas................ 100 grams (2 cups)
    Salt free seasoning.. 2 tbsp (Club House steak)
    Hot Sauce.................. 3 tbs (Frank's)

Directions

Cut pork into 1/4" x 1/4" strips.
Chop cauliflower into fork size pieces, dice celery, seed peppers, cut in half (top to bottom) and cut into 1/4 inch strips, cut baby carrots in half then strips (3 or 4), trim snow peas ends.
Brown pork in large wok with oils and seasoning (salt free) set aside in a separate bowl (or plate).
Cook carrots, celery and cauliflower (med heat 10 -12 min) in drippings from pork until slightly firm. Add peppers, snow peas, meat and hot sauce. Cook covered on medium heat for 20 minutes tossing or gently stirring to prevent burning and breaking of cauliflower.
Makes 8 150 gram (1.5 cup) servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DRVILLEN.






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