really nice flavor
Pork Stir-Fry with Orange Sauce
More From Oxmoor House
Amount per serving
- Calories: 341
- Fat: 9.1g
- Saturated fat: 2.6g
- Protein: 27.3g
- Carbohydrate: 33.3g
- Cholesterol: 67mg
- Iron: 2.3mg
- Sodium: 509mg
- Calories from fat: 24%
- Fiber: 2.3g
- Calcium: 48mg
- 4 ounces uncooked thin rice noodles
- 1 pound boneless loin pork chops, trimmed and cut into thin strips
- 3 tablespoons low-sodium soy sauce, divided
- 1 1/2 teaspoons cornstarch
- 1/4 cup fat-free, less-sodium chicken broth
- 3 tablespoons dry sherry
- 2 tablespoons thawed frozen orange juice concentrate
- 2 teaspoons grated peeled fresh ginger
- 1/8 teaspoon crushed red pepper
- 4 teaspoons canola oil, divided
- 2/3 cup diagonally cut peeled carrot (about 2 medium)
- 1 cup sliced red bell pepper
- 4 green onions, sliced diagonally
- Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
- While noodles cook, combine pork and 1 tablespoon soy sauce in a small bowl. Set aside.
- Combine remaining 2 tablespoons soy sauce and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients. Set aside.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes or until pork just loses its pink color. Remove from pan; set aside.
- Heat remaining 2 teaspoons oil in pan; add carrot and bell pepper. Sauté 2 minutes or until crisp-tender. Add green onions; cook 2 minutes or until onions wilt. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; sauté 2 minutes or until sauce is thick. Serve over noodles.
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