- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 342.3
- Total Fat: 18.2 g
- Cholesterol: 89.6 mg
- Sodium: 449.6 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.8 g
- Protein: 37.2 g
Super Fast Pork and Veggie Stir FrySubmitted by: CHEF_MEG
IntroductionNeed to get dinner on the table in under 30 minutes? This recipe makes that happen.
Need to get dinner on the table in under 30 minutes? This recipe makes that happen.
1 pound (16 ounces) pork roast or pork tenderloin, fat trimmed and cut into 1/2-inch cubes
1 tablespoon canola oil
2 cloves garlic, smashed and chopped
1 cup shredded carrots (about 2 large carrots)
1 cup cremini mushrooms, sliced
1/4 Napa (Chinese) cabbage, shredded (about 2 cups)
2 tablespoons low-sodium soy sauce
1 teaspoon whole-grain mustard
1 teaspoon sesame oil
2 tablespoons natural peanut butter
1/2 cup hot water
You can cut your prep time in half by chopping all of your vegetables--and even the meat--ahead of time.
If you have a food processor, use the slicing attachment to make slicing the vegetables a breeze.
This recipe costs $7.30--that's less than the cost of one Chinese takeout entree, and you get two servings of vegetables per person.
When a recipe calls for hot water, heat it on the stove or in the microwave. Never use hot water from your tap to cook. It can contain sediment and minerals.
Remove the pork from the skillet and set aside.
Lower heat to medium and add the carrots, garlic, cabbage, and mushrooms. Cook for 3-4 minutes, stirring often. Meanwhile, combine the soy sauce, mustard, sesame oil, and peanut butter in a small bowl. Pour in the hot water and whisk with a fork until smooth. Pour the sauce over the vegetables and add the cooked pork back to the pan. Cook for two minutes, until sauce starts to bubble. Serve over whole-grain noodles or brown rice (calories not included.)
Serving size is 1 heaping cup.
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I love asian style cuisine so I'm excited to try this. After reading some comments, add a few tablespoons of cornstartch to the half cup of water while it's cold and add it cold to the pan and let it heat up and it will thicken the sauce. If you like spicy, add some siracha-a thai hot sauce. - 11/18/10
It was all great until I added the 1/2 cup of hot water to the sauce - watered it down and made everything soupy. Will make again but add small amounts of water to get a good consistency but not lose the flavor. Served over ramen noodles (w/out using the soup base) which i loved! - 4/17/10
I added scallions and hot pepper flakes to spice it up a bit. I really enjoyed the flavors, but was concerned about the mustard. It wasn't as strong a flavor as I thought, but I will leave it out next time. Also, I don't think you need quite so much water. Mine was a little loose. - 2/8/10