Pork Stir-Fry
This recipe was easy and delicious one of my favorite combinations. It is also a great source of Vitamin C. You can easily substitute or change the vegetables to your individual or family favorites. You can also change the protein or exclude to your liking as well. I used pork but you could easily use chicken, beef, or tofu.
Nutritional Information: (based on 4 servings)
Calories: 289 · Fat: 14.5 · Cholesterol: 34mg · Sodium: 617mg · Carbohydrates: 22.8g · Fiber: 4.8g · Sugar: 4.6g · Protein: 19.9g WW+: 8 points
High in Vitamin C (antioxidant)
Ingredients:
3 boneless pork chops; thinly sliced
2 T. cornstarch
2 t. canola oil
3 garlic cloves
3 scallions, thinly sliced
½ t. red pepper flakes
4 oz whole wheat spaghetti noodles cooked
2 T. reduced sodium soy sauce
1 T. rice wine vinegar
2 t. sugar
2 T. pine nuts
½ cup red bell pepper; sliced diagonally
¼ cup sugar snap peas
1 cup broccoli crowns
¼ cup yellow bell pepper; sliced diagonally
Directions:
- Combine pork and cornstarch in a large zip close plastic bag. Squeeze out air and seal bag. Shake until pork is coated evenly.
- Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat pan. Add pork and stir-fry until cooked through about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds, transfer to plate.
- Remove wok from heat; wipe clean with paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 teaspoon of oil. Add vegetables and stir-fry for about 4 minutes. Add scallions and pepper flakes; stir-fry 2 minutes.
- Return pork to wok along with spaghetti; stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts.
Adapted from WeightWatchers one pot cookbook
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