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Smoky Pork Stir-Fry

Photo: Randy Mayor; Styling: Lindsey Lower
Yield

Serves 4 (serving size: about 1 cup)

Smoked paprika and dark sesame oil add depth to this stir-fry. Serve over precooked brown rice or soba noodles.

Ingredients

  • 2 teaspoons canola oil
  • 10 ounce pork tenderloin, trimmed and cut into bite-sized pieces
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 2 teaspoons dark sesame oil
  • 1 1/2 cups thinly sliced orange bell pepper (1 medium)
  • 1 cup snow peas
  • 1 tablespoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 3 tablespoons rice vinegar
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon chili garlic sauce
  • 3 cups tricolor coleslaw
  • 3 green onions, thinly sliced

Nutrition Information

  • calories 165
  • fat 6.4 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1.9 g
  • protein 17 g
  • carbohydrate 10 g
  • fiber 3 g
  • cholesterol 46 mg
  • iron 2 mg
  • sodium 323 mg
  • calcium 44 mg

How to Make It

  1. Heat a large skillet over high heat. Add canola oil; swirl to coat. Sprinkle pork with paprika and salt. Add pork to pan; sauté 3 minutes or until browned. Remove pork from pan.

  2. Return pan to medium-high heat. Add sesame oil; swirl to coat. Add bell pepper, peas, ginger, and garlic; stir-fry 3 minutes or until vegetables are crisp-tender, stirring frequently. Combine vinegar, soy sauce, sugar, and chili garlic sauce in a bowl, stirring with a whisk. Add pork and soy sauce mixture to pan; cook 1 minute. Stir in coleslaw; cook 1 minute or until slightly wilted. Remove pan from heat; sprinkle with green onions.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Also appeared in: Southern Living, September, 2015;