Posted by Chantel Martiromo
Recipe by eat well and lose
weight by better Holmesd and Gardens (more than 500 delicious satisfying recipes), published by Houghton Miffin Harcourt www.hmhbooks.com.
For sauce, in a small bowl combine 2 teaspoon reduced sodium soy sauce; 2
tablespoon honey; 1 teaspoon grated fresh ginger; 1 teaspoon toasted
sesame oil; and 1 clove garlic, minced.
In a large non stick skillet
heat 1 teaspoon canola oil over medium high heat.
Add 3 ounces diced
pork tenderloin; stir fry 1 minute or just until pork lose its pink
color. Remove from skillet; set aside.
Add 2 cups purchased precut
stir-fry vegetables or frozen stir fry vegetables, thawed, and the sauce
Cook and stir for 5-6 minutes or until vegetables are
tender. Return pork to the skillet.
Cook for 2 -3 minutes more or until
pork is cooked, through.
Serve with 1/2 cup quinoa.
Per serving; 435g clal, 13g fat(2g sat. fat), 55mg chol., 49 mg sodium, 54g carb., 22g sugar, 9g fiber, 26g pro.
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