Thai Pork Stir-Fry
Recipe from
Diabetic Living
Ginger, cardamon, and curry powder are just some of the many spices that lend flavor to the pork in this 30-minute dinner.
Ingredients
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2 tablespoonsolive oilsee savings
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1 tablespoonreduced-sodium soy saucesee savings
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1/2 teaspoongarlic powdersee savings
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1/2 teaspoonfinely chopped fresh ginger or 1/4 teaspoon ground gingersee savings
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1/2 teaspoonground black peppersee savings
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1/2 teaspoonground cardamomsee savings
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1/2 teaspoonchili powdersee savings
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1 1/2 poundspork loin,* cut into bite-size stripssee savings
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2 cupsbroccoli floretssee savings
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1 cupthinly sliced carrotssee savings
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1 cupcauliflower floretssee savings
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2 tablespoonswhite vinegarsee savings
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1 tablespooncurry powdersee savings
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2 cupshot cooked brown ricesee savings
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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.
Nutrition information
Per serving: 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
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