Veggie and leftover pork stir fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 342.3
  • Total Fat: 4.2 g
  • Cholesterol: 37.3 mg
  • Sodium: 154.5 mg
  • Total Carbs: 55.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 21.4 g

View full nutritional breakdown of Veggie and leftover pork stir fry calories by ingredient
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Introduction

This is a super healthy, no oil stir fry I made with left over pork loin and and abundance of vegetables! This is a super healthy, no oil stir fry I made with left over pork loin and and abundance of vegetables!
Number of Servings: 6

Ingredients

    * White Rice, short grain, 4 cup
    * Cilantro, raw, 1 cup
    * Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 2 serving
    * Celery, 5 stalks
    * Summer squash, 1/2 cup slices
    * *Edamame, shelled, fresh, 1/2 cup
    * Mushrooms, 7 mushrooms sliced
    * Carrots, 1/2 carrot
    * Blueberries, fresh, 1 cup
    * Onions, raw, 1/4 medium (2-1/2" dia)
    * Orange Juice, 1 cup
    * Honey, 1 tbsp
    * Garlic powder, 1 tsp
    * Pepper, black, 3 dash
    * Broccoli, 1/2 cup, chopped
    * Spinach, 2 cups
    * Pork Tenderloin, 10 oz, chopped
    * Water, tap, 4 fl oz (to steam with)

Directions

Start rice. Combine Orange Juice and Honey in small saucepan, stirring occasionally. Simmer until thickened and syrupy. In wok, combine 2 ounces water with all ingredients except pork and spinach. Cook until tender, then place aside in bowl. Add pork and spinach into same pan, cook until pork is heated through. Add to bowl with vegetables. Serve over warm rice. Glaze with Orange Honey.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user STANGRSR65.

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