Smoky Pork Stir-Fry

 Recipe
Photo: Randy Mayor; Food Styling: Blakeslee Wright Files; Prop Styling: Lindsey Lower
Smoked paprika and dark sesame oil add depth to this stir-fry. Serve over precooked brown rice or soba noodles.

Yield:

Serves 4 (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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

Elizabeth Nelson,

September 2014
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