Monday, June 2, 2008
Light and Healthy: Pork and Veggie Stir-Fry
Good Monday Morning! I hope everyone had a wonderful weekend! I wanted to share a easy and light recipe today...stir-fry is one of those meals that you can throw together with pretty much any meat and veggies you have in the fridge, spoon them over some rice with some soy sauce and you have a meal! :)
Pork and Veggie Stir-fry
Grocery List:
12 oz thin-cut, boneless pork chops, cut in narrow strips
1⁄2 cup stir-fry sauce
1 Tbsp oil
1 bag refrigerated vegetable medley (broccoli, baby carrots and cauliflower)
1 can pineapple slices, drained, juice reserved, slices cut in wedges
How to make it:
1. Toss pork with 2 Tbsp stir-fry sauce.
2. Heat 1 1⁄2 tsp oil in a large, deep nonstick skillet or a wok over medium-high heat until hot but not smoking. Add pork and stir-fry 2 minutes just until lightly browned. Remove to a plate. (If pan has a crusty residue, wipe clean with a paper towel.)
3. Heat remaining 1 1⁄2 tsp oil in skillet. Add vegetables; stir-fry 3 minutes. Stir in pineapple juice and remaining stir-fry sauce. Bring to a boil, reduce heat and simmer, stirring often, 3 minutes, or until vegetables are crisp-tender and sauce thickens slightly. Add pork and pineapple; heat through.
**Serve with quick-cooking rice.
Nutritional Information:
(makes 4 servings)
295cal
14g fat
2g fiber
7 WW points
Pork and Veggie Stir-fry
Grocery List:
12 oz thin-cut, boneless pork chops, cut in narrow strips
1⁄2 cup stir-fry sauce
1 Tbsp oil
1 bag refrigerated vegetable medley (broccoli, baby carrots and cauliflower)
1 can pineapple slices, drained, juice reserved, slices cut in wedges
How to make it:
1. Toss pork with 2 Tbsp stir-fry sauce.
2. Heat 1 1⁄2 tsp oil in a large, deep nonstick skillet or a wok over medium-high heat until hot but not smoking. Add pork and stir-fry 2 minutes just until lightly browned. Remove to a plate. (If pan has a crusty residue, wipe clean with a paper towel.)
3. Heat remaining 1 1⁄2 tsp oil in skillet. Add vegetables; stir-fry 3 minutes. Stir in pineapple juice and remaining stir-fry sauce. Bring to a boil, reduce heat and simmer, stirring often, 3 minutes, or until vegetables are crisp-tender and sauce thickens slightly. Add pork and pineapple; heat through.
**Serve with quick-cooking rice.
Nutritional Information:
(makes 4 servings)
295cal
14g fat
2g fiber
7 WW points
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5 comments:
I just made this the other night minus the pineapple! LOL It was yuuuuummmyy!!
I like this one and I have some frozen pork chops from Costco to use up. Hubby would eat this. I will add the vegetable medley to my shopping list, but what is stir fry sauce? Do you find it in the oriental foods section or sauce section in the grocery store?
Molly
Hey Molly!
Yeah, stir fry sauce is on the forign foods isle with the soy sauce. It should just say "stir fry sauce" on the label! If you can't fint it you can use teriyaki sauce diluted with a little water! :)
lol Britt! the pineapple is the best part! LOL :) are you going to make it for me now?
Hey I found the stir fry sauce. I will be trying this recipe this week or next. :-)
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