Pork Loin Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 337.1
- Total Fat: 13.6 g
- Cholesterol: 65.8 mg
- Sodium: 1,073.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 5.2 g
- Protein: 30.4 g
View full nutritional breakdown of Pork Loin Stir Fry calories by ingredient
Introduction
This is a very filling meal that does not need the accompaniment of rice or noodles (if keeping low carb), but you could always serve on the side, if you are not following a low carb diet This is a very filling meal that does not need the accompaniment of rice or noodles (if keeping low carb), but you could always serve on the side, if you are not following a low carb dietNumber of Servings: 4
Ingredients
-
Pork Tenderloin, 333 grams
*open nature asian sesame ginger dressing, 8 tbsp
*Canola Oil, Spectrum Organic, .5 tbsp
Onions, raw, 170 grams
Broccoli, fresh, 230 grams
Cauliflower, raw, 190 grams
*Bok Choy, raw-shreaded, 147 grams (appx. 1.25 cup)
Mushrooms, fresh, 160 grams
Zucchini, 100 grams
Asparagus, fresh, 50 grams
*Kikkoman Ponzu Sauce, 2 tbsp
*Sesame seeds, whole, roasted and toasted, .4236 oz (2tbsp)
water as needed
Tips
The prep/chopping of the vegetables takes the most time, but it is worthwhile for everything to be the same size when it comes to the quick cook time. (plus it is kind of Zen, chopping away at the vegs).
Directions
Cut up pork loin into 1/2 inch pieces and marinade in the asian sesame ginger dressing. (let rest and marinade in refrigerator)
Cut up all vegatables into similar sized pieces (1/2-3/4" pieces)
In a wok, or other large flying pan with a lid (best to use a non-stick pan), add the oil (you need very little, as the pork is coated with the marinade).
Once pan heats up (medium high heat), add the pork and quickly stir to cook. Cook until just done (2-3 minutes- if you are not sure, cut a piece in hafl to confirm doneness). Once cooked, remove pork into another bowl (do NOT use marinade bowl). Try to keep any remaining liquid in the pan.
Next add onions, cook until translucent. Then add Broccoli and Cauliflower, cook while stiring continuously for 1-2 minutes. Add Bok Choy, stir and now add a little water (1-3 tbs) and cover wok to continue steaming vegetables (about 1-2 more mintues). quickly remove from pan to another dish (ok to put back into dish that held raw vegetables).
Keep as much liquid in pan if any remains.
Add mushrooms, zucchini and asparagus and cook for 2-3 minutes. If liquid evaporates, add a little more water, and the Ponzu Sauce.
Return pork back to the pan to quickly re-warm (30sec) and then carefully add the broccoli mixture back into pan.
Quick stir/toss to mix ingredients evenly and sprinkly with 2 tbsp of sesame seeds.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user GIANTSRAYGIRL.
Cut up all vegatables into similar sized pieces (1/2-3/4" pieces)
In a wok, or other large flying pan with a lid (best to use a non-stick pan), add the oil (you need very little, as the pork is coated with the marinade).
Once pan heats up (medium high heat), add the pork and quickly stir to cook. Cook until just done (2-3 minutes- if you are not sure, cut a piece in hafl to confirm doneness). Once cooked, remove pork into another bowl (do NOT use marinade bowl). Try to keep any remaining liquid in the pan.
Next add onions, cook until translucent. Then add Broccoli and Cauliflower, cook while stiring continuously for 1-2 minutes. Add Bok Choy, stir and now add a little water (1-3 tbs) and cover wok to continue steaming vegetables (about 1-2 more mintues). quickly remove from pan to another dish (ok to put back into dish that held raw vegetables).
Keep as much liquid in pan if any remains.
Add mushrooms, zucchini and asparagus and cook for 2-3 minutes. If liquid evaporates, add a little more water, and the Ponzu Sauce.
Return pork back to the pan to quickly re-warm (30sec) and then carefully add the broccoli mixture back into pan.
Quick stir/toss to mix ingredients evenly and sprinkly with 2 tbsp of sesame seeds.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user GIANTSRAYGIRL.