Thai Pork Stir-Fry
From: Diabetic LivingGinger, cardamon, and curry powder are just some of the many spices that lend flavor to the pork in this 30-minute dinner.
Servings: 6 servings
Total: 30 mins
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Ingredients
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon finely chopped fresh ginger or 1/4 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon chili powder
1 1/2 pounds pork loin,* cut into bite-size strips
2 cups broccoli florets
1 cup thinly sliced carrots
1 cup cauliflower florets
2 tablespoons white vinegar
1 tablespoon curry powder
2 cups hot cooked brown rice
Directions
1. In a very large skillet, combine oil, soy sauce, garlic powder, ginger, pepper, cardamom, and chili powder. Add half of the pork; stir-fry pork over medium-high heat for 3 minutes. Using a slotted spoon, remove pork from skillet. Repeat with the remaining half of the pork. Return all of the pork to the skillet.
2. Add broccoli, carrot, cauliflower, vinegar, and curry powder to pork mixture. Bring to boiling; reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Serve pork and vegetables over brown rice. Makes 6 servings.
Test Kitchen Tip
To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.
To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.
Nutrition Facts
Calories 301, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 71 mg, Sodium 206 mg, Carbohydrate 21 g, Fiber 3 g, Protein 28 g. Exchanges: Vegetable 1, Starch 1, Lean Meat 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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