Pork Stir-Fry

Pork Stir-Fry - 1 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

4 (355 g)

Tired of chicken stir-fries? Try the other white meat! Pork is a fantastic lean protein to include in a quick veggie stir-fry. You’ll love the full flavor and manageable prep of this tasty weeknight meal.

Ingredients

2 tsp. olive oil, divided
1 lb. pork tenderloin, sliced
2 shallots, sliced thin
1 lb. asparagus, trimmed and sliced
1½ cup sugar snap peas
2 cloves garlic, minced
1" piece ginger, peeled and minced
½ tsp. red pepper flakes
¼ cup soy sauce
2 Tbsp. sherry
1 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. cornstarch
1 cup brown rice, cooked

Directions

Heat half of the olive oil in a large frying pan over high heat. Add the pork strips and fry until cooked through. Remove from pan and set aside.
Add remaining oil to the pan. Cook the shallots until soft. Add the asparagus and cook for another minute. Add the sugar snap peas. Add just enough water to deglaze the pan.
Sauté the vegetables until just soft (4-5 minutes). Add garlic, ginger, and red pepper. Cook for 30 seconds.
Whisk together soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and corn starch.
Stir sauce into vegetables and add cooked pork to the pan. Cook until vegetables reach desired doneness and sauce is thickened.
Serve immediately over hot cooked rice.

Nutritional analysis per serving: Calories 300; Total Fat 8g (10% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 74mg (25% DV); Sodium 990mg (43% DV); Total Carbohydrate 28g (10% DV); Dietary Fiber 4.5g (18% DV); Total Sugars 8g; Includes 3g Added Sugars (6% DV); Protein 30g; Vitamin D 0% DV; Calcium 6% DV; Iron 30% DV; Potassium 20% DV; Thiamin 130% DV; Niacin 90% DV; Selenium 70% DV.