Chef Meg's Super Fast Pork and Veggie Stir Fry - 6g Carbs, 4.5g Fiber, 2g Sugar
From: Spark People user CHEF_MEG
Need to get dinner on the table in under 30 minutes? This recipe makes
that happen.
Minutes to Prepare: 10
Minutes to Cook: 20
Servings: 4
Tips - -
You can use any variety of cabbage--red or green.
Never use hot water from the tap to cook; it can contain sediment
and mineral deposits.
1 lb (16 oz) pork roast or pork tenderloin, fat trimmed and cut
into 1/2-inch cubes
1 Tbsp canola oil
2 cloves garlic, smashed and chopped
1 cup shredded carrots (about 2 large carrots)
1 cup cremini mushrooms, sliced
1/4 Napa (Chinese) cabbage, shredded (about 2 cups)
2 Tbsp low-sodium soy sauce
1 tsp whole-grain mustard
1 tsp sesame oil
2 Tbsp natural peanut butter
1/2 cup hot water
Place a large skillet over medium-high heat, then add the canola oil.
When the oil is hot, add the pork. Cook, stirring often, until the pork
is no longer pink.
Remove the pork from the skillet and set aside.
Lower heat to medium and add the carrots, garlic, cabbage, and mushrooms.
Cook for 3-4 minutes, stirring often. Meanwhile, combine the soy sauce,
mustard, sesame oil, and peanut butter in a small bowl. Pour in the hot
water and whisk with a fork until smooth. Pour the sauce over the
vegetables and add the cooked pork back to the pan. Cook for two minutes,
until sauce starts to bubble.
Serve over whole-grain noodles or brown rice (calories not included.)
Servings: 4
Serving size: 1 heaping cup
Nutrition per Serving:
342.2 Calories, 18.2g Total Fat, 3.7g Saturated Fat, 3.4g Polyunsaturated
Fat, 7.3g Monounsaturated Fat, 89.6mg Cholesterol, 449.7mg Sodium,
6g Total Carbs, 4.5g Dietary Fiber, 2g Sugars, 37.2g Protein,
775.5mg Potassium
