Rating: 3.5 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 5
  • 5 star values: 3

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

Elizabeth Nelson
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef'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

Nutrition Facts

165 calories; fat 6.4g; saturated fat 1g; mono fat 3g; poly fat 1.9g; protein 17g; carbohydrates 10g; fiber 3g; cholesterol 46mg; iron 2mg; sodium 323mg; calcium 44mg.
Advertisement
Advertisement