Pork and Vegetable Stir-fry
|Serving Size||½ of recipe|
|Total Fat||12 g|
|Saturated Fat||3 g|
|Total Carbohydrate||11 g|
|Dietary Fiber||3 g|
|Canola oil||2 teaspoons|
|Boneless pork loin, visible fat removed, and cut into cubes||½ pound|
|Snow peas, trimmed||1 cup|
|Red bell pepper, sliced into ¼-inch strips||1|
|Small white onion, sliced into ¼-inch strips||½|
|Reduced-sodium soy sauce||2 tablespoons|
|Freshly ground pepper to taste|
- Heat oil in a wok (or large non-stick skillet) over medium-high heat. Add pork and stir-fry for about 5 minutes. Remove pork with a slotted spoon, cover, and set aside.
- Add peas, bell pepper, and onion to the wok, and stir-fry for 3-4 minutes. Then add the pork back in, along with the soy sauce. Stir-fry for another couple of minutes.
- Sprinkle with salt and pepper, and serve.
3 lean meats; 2 vegetables; 1 fat
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