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.
**water chestnuts—5 oz. can
Brown rice, cooked
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.