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Pork and Pepper Stir-Fry

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Pork and Pepper Stir-Fry
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4
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Looking for can’t-fail Asian flavor? Try this stir-fry that features colorful bell peppers and a spicy gourmet glaze. From Prevention® Healthy Cooking.

Ingredients

2
tablespoons apricot all-fruit spread
1
tablespoon reduced-sodium soy sauce
1/4
teaspoon crushed red pepper flakes
3/4
lb pork tenderloin, cut into 1/2-inch strips
2
teaspoons canola oil
1/2
cup chicken or vegetable broth
1
tablespoon cornstarch
2
teaspoons canola oil
6
cloves garlic, thinly sliced
1
tablespoon finely chopped gingerroot
1/4
teaspoon crushed red pepper flakes
2
large red bell peppers, cut into thin strips
2
large green bell peppers, cut into thin strips
1
large onion, cut into wedges
1
tablespoon reduced-sodium soy sauce

Directions

  • 1 In medium bowl, combine the spread, 1 tablespoon soy sauce and the 1/4 teaspoon red pepper flakes. Add pork; toss to coat well. Cover and refrigerate 20 minutes.
  • 2 In large nonstick skillet, heat 2 teaspoons oil over high heat. Add pork mixture; cook, stirring frequently, 3 minutes or until pork is slightly pink in center. Place in bowl and keep warm. Wipe skillet with a paper towel.
  • 3 In a cup, whisk together the broth and cornstarch; set aside.
  • 4 Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add garlic, gingerroot and remaining 1/4 teaspoon red pepper flakes. Cook, stirring constantly, 2 minutes or until garlic is golden.
  • 5 Add bell peppers, onion and the remaining 1 tablespoon soy sauce. Cook and stir 6 minutes or until vegetables are tender.
  • 6 Add pork and any accumulated juices to pepper mixture. Stir cornstarch mixture and add to skillet. Cook and stir 1 minute or until thickened.
Trademarks referred to herein are the properties of their respective owners.
Tips  

Pork tenderloin is a lean source of protein. Protein supplies amino acids that give structure to the body in skin, cell membranes and muscles

Stop Dieting and Lose Weight from Prevention® (2003) p. 178

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
80
)
Daily Value
Total Fat
8g
13%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
55mg
18%
Sodium
440mg
18%
Potassium
790mg
23%
Total Carbohydrate
23g
8%
(
Dietary Fiber
5g
19%
,
Sugars
12g
)
Protein
22g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
150%
150%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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