Need to get dinner on the table in under 30 minutes? This recipes makes that happen.
INGREDIENTS
1 pound (16 ounces) pork roast or pork tenderloin
1 tablespoon vegetable oil
2 cloves garlic, smashed and chopped
1 cup carrots, shredded
1 cup cremini mushrooms, sliced
1/4 whole Chinese cabbage, shredded (about 2 cups)
2 tablespoons soy sauce, low-sodium
1 teaspoon whole-grain mustard
1 teaspoon sesame oil
2 tablespoons natural peanut butter, smooth
1/2 cup hot water
DIRECTIONS
Trim fat from the pork and cut into 1/2 inch cubes.
Heat a skillet over moderately high heat, then add the oil. Once the oil is hot, add the trimmed and cubed pork. Stir fry until the pork is no longer pink.
Remove the pork from the skillet and cover to keep warm.
Rinse out the skillet, and spray it with nonstick cooking spray. Heat the skillet to moderate heat and add the carrots, garlic, cabbage, and mushrooms. Cook over moderate heat for 3-4 minutes. While the vegetables are cooking, combine the soy sauce, mustard, sesame oil, and peanut butter in a small bowl. Pour in the hot water and whisk with a fork to create a smooth sauce. Pour mixture over the vegetables and add the cooked pork back to the pan. Stir fry for 2 additional minutes. Serve with whole-grain noodles or rice.
Serving size is 1 cup vegetables and 1/2 cup pork.
Number of Servings: 4
| Nutritional Info |
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| Amount Per Serving: | |
| Calories: 310.3 | |
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| Total Fat: | 15.8g |
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| Total Carbs: | 6g |
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| Dietary Fiber: | 1.8mg |
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| Protein: | 35.4g |
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Vegetable Pork Stir Fry is one of my favorite dish. That's why when I found your blog I get interested because I want to try to cook your recipe on Sunday. So I want to say thank you so much for sharing this one.
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