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.

Thai Pork Stir-Fry

by 8  people

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  • 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
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.
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.
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: cal. (kcal) 301, Fat, total (g) 11, chol. (mg) 71, sat. fat (g) 3, carb. (g) 21, fiber (g) 3, pro. (g) 28, sodium (mg) 206, Vegetables () 1, Starch () 1, Lean Meat () 3, Fat () 1, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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