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Friday, November 7, 2014

Ginger Pork Stir-Fry

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

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 to skillet.
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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