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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 491.8
  • Total Fat: 18.1 g
  • Cholesterol: 40.0 mg
  • Sodium: 863.4 mg
  • Total Carbs: 56.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 25.0 g

View full nutritional breakdown of Pork & vegetable stir fry calories by ingredient
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Pork & vegetable stir fry

Submitted by: SHAFERC

Introduction

This is a light & fast recipe to make on a weeknight. You can substitute any meat or vegetables or vegetables alone. It's more of a method and change it up how you like! This is a light & fast recipe to make on a weeknight. You can substitute any meat or vegetables or vegetables alone. It's more of a method and change it up how you like!
Number of Servings: 4

Ingredients

    3 tbsp extra virgin olive oil
    3 boneless pork loin chops, trimmed and sliced thin
    1 medium red or yellow onion
    2 cloves garlic
    1 bunch asparagus, chopped
    2 large stalks celerey, sliced in thin strips
    10 baby carrots, sliced on a diagonal
    1/2 lb linguine noodles, add to salted water

    Sauce:
    2 tbsp soy sauce (low sodium preferred)
    1 tbsp orange juice
    2 tbsp water
    3 tbsp corn starch
    2 tbsp white wine
    1 tbsp rice wine vinegar
    2 tbsp chicken stock (low sodium preferred)
    crushed red pepper flakes to taste

Directions

Bring pot of water to boil for linguine noodles.
Add 2 tbsp olive oil to large saute pan and saute the cracked garlic cloves until browned to flavor the oil. Remove garlic and add pork, season with salt & crushed red pepper to taste; saute until browned on all sides and remove from pan. Don't use too much salt as the soy sauce will add a lot of flavor. Add 1 tbsp olive oil and add all vegetables. Cook until vegetables soften a bit. Add sauce mixture and let it come to a boil to thicken. Reduce heat and add cooked linguine noodles to pan and stir to coat.

Makes 4-5 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SHAFERC.






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