Easy Pork Stir-Fry

http://mykitchenadventures1.blogspot.com/2012/03/easy-pork-stir-fry.html



Servings - 4   Serving size - 1/4th of stir-fry mixture over 1 cup brown rice   Points Plus per Serving - 13 Points+
Calories - 500.3,   Total Fat - 11.1g,   Carb. - 73.3g,   Protein - 28.5g,   Fiber - 7.9g

*For the stir-fry WITHOUT rice, nutrition is as follows:  Calories - 283.9,   Total Fat - 9.4g,   Carb. - 28.5g,   Protein - 23.5g,   Fiber 4.4g ( 7 Points+)
*I usually only eat a 1/2 cup of rice, which brings the total PP value down to 10+ for the entire meal.  


1 TBS rice bran oil or canola oil
1 lb. pork tenderloin, sliced into small, thin pieces
salt and pepper, to liking
2 cups fresh broccoli florets
1 large red pepper, sliced
1/2 large sweet onion, large diced
3 medium carrots, cut into matchsticks
1 tsp. minced ginger
1 clove garlic, minced
1/2 cup House of Tsang Classic Stir-Fry Sauce
1/2 cup low sodium, fat free chicken broth
1 tsp. cornstarch
1 cup grape tomatoes
4 cups of cooked brown rice
2 - 3 green onions, sliced

1.  Heat oil in large non-stick skillet over high heat.  When oil begins to shimmer, add in the pork, being careful NOT to overcrowd the pan.  Work in two batches if you need to.  If you are using the flavored pork tenderloin, no need to season meat.  If you are NOT using the flavored pork tenderloin, season meat with salt and pepper before adding to hot oil.  Brown the meat on all sides and remove to bowl.  Set aside.  
2.  Once meat is browned and removed from pan, add in broccoli, red pepper, onion, carrot, ginger and garlic.  Cook, stirring frequently, until vegetables are just crisp tender.  ( it took me about 10 minutes or so)  
3.  In small bowl or glass measure, combine the House of Tsang sauce, chicken broth, and cornstarch.  Add the meat back into the skillet with the vegetables.  Pour on the sauce mixture and bring to boil.  Let it thicken for a minute or two.  Take off heat and add in tomatoes.  Cover and let tomatoes get warm.  ( they will just burst in your mouth when you eat them, but they shouldn't come apart in the skillet when you heat them this way...what can I say?  I like pretty food!)  
4.  Serve the stir-fry over brown rice and garnish with green onion. 


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