Pork & vegetable stir fry
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
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
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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.
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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