Savory Pork Stir-Fry - KOTA Territory News

Savory Pork Stir-Fry

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March is National Nutrition Month---enjoy this colorful, delicious, and nutritious stir-fry featuring low fat pork loin paired with an array of fresh vegetables and a light stir-fry sauce all served on a bed of brown rice.

1 pound lean boneless pork loin, sliced into 1/8" strips

1 clove garlic, minced

1 teaspoon fresh grated ginger

4-6 cups fresh vegetables

  **carrots—thinly sliced, or julienned

  **celery—sliced diagonally into ½" pieces                       Time Saver Note:

  **broccoli—bite sized pieces, stems & flowers                Use 4-6 cups frozen

  **onion—sliced                                                                 stir-fry vegetables.

  **peppers—any colors, sliced                                          Several varieties are available.

  **snow peas—whole

  **water chestnuts—5 oz. can

  **mushrooms—sliced

Brown rice, cooked

Sesame seeds

Slivered almonds

Stir-Fry Seasoning Packet (.75 oz.)

Or Bottled Stir-Fry sauce

Or make your own using ¾ cup chicken broth, 1 Tablespoon cornstarch, 2 Tablespoons soy sauce

 

Heat 1 Tablespoon olive oil in a non-stick fry pan. Add pork strips and stir-fry for 5-7 minutes until pork is no longer pink and slightly browned. Add minced garlic and grated ginger midway through browning. Remove pork and keep warm. Add 1 Tablespoon olive oil to pan. Stir-fry vegetables 3-5 minutes until crisp-tender. Add mushrooms last; stir fry another 2 minutes.

Return pork to skillet. Mix stir-fry packet as directed on package; add to vegetables and pork. Stir gently until slightly thickened and pork and vegetables are lightly coated with sauce.

Serve on brown rice. Sprinkle with sesame seeds and slivered almonds.

Serves 4

 

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