Stir-fried Pork & Veggies

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 183.4
  • Total Fat: 5.9 g
  • Cholesterol: 33.6 mg
  • Sodium: 1,685.2 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 19.3 g

View full nutritional breakdown of Stir-fried Pork & Veggies calories by ingredient


Introduction

Who needs Pei-Wei? This is a quick stir fry, using roast pork tenderloin leftovers. You could substitute tofu or chicken just as easily. You could also add peanuts for some additional curnch Who needs Pei-Wei? This is a quick stir fry, using roast pork tenderloin leftovers. You could substitute tofu or chicken just as easily. You could also add peanuts for some additional curnch
Number of Servings: 2

Ingredients

    3 oz leftover roast pork
    1/4 cup vegetable broth or stock
    3 cloves garlic
    1 thin slice fresh ginger root, diced
    1 onion chopped
    1/2 cup sliced mushrooms
    1 cup broccoli slaw
    1 sliced carrot (optional)
    1 stalk celery, sliced (optional)
    1/4 cup chopped peanuts (optional)
    3 tbsp reduced sodium tamari
    1 tbsp toasted sesame oil

Directions

Chop mushrooms, onions, & pork into bite sized pieces. Add the vegetable stock to a hot wok, and use it stir fry the garlic, ginger root, and onions until the onions are soft. Add the mushrooms and pork. Stir fry until the 'shrooms are soft. Add the Broccoli slaw ( about half a bag), carrots and celery (if used). Stir fry until veggies are tender crisp. Enjoy on its own or with rice!

Number of Servings: 2

Recipe submitted by SparkPeople user CMDEERWALKER.