Pork & vegetable stir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbsp extra virgin olive oil3 boneless pork loin chops, trimmed and sliced thin1 medium red or yellow onion2 cloves garlic1 bunch asparagus, chopped2 large stalks celerey, sliced in thin strips10 baby carrots, sliced on a diagonal1/2 lb linguine noodles, add to salted waterSauce:2 tbsp soy sauce (low sodium preferred)1 tbsp orange juice2 tbsp water3 tbsp corn starch2 tbsp white wine1 tbsp rice wine vinegar2 tbsp chicken stock (low sodium preferred)crushed red pepper flakes to taste
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.
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.
Nutritional Info 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
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