Pork Stir-Fry is Diabetic-Friendly and Heart-Healthy
Here’s a tasty pork stir-fry that’s a little sweet and a little spicy. If snow peas and carrots aren’t your thing, or aren’t in your refrigerator, substitute them with broccoli, bell peppers or whatever fresh veggies you prefer.
- 3 Tbsp lower sodium soy sauce
- 1 Tbsp honey
- 2 Tbsp minced peeled ginger
- 1/2 tsp dried crushed red-pepper flakes, or to taste
- 12 oz pork tenderloin or 12 oz boneless pork loin chops, fat trimmed, sliced into 2-inch strips
- 1/3 cup orange juice
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 2 tsp peanut oil
- 1/2 lb snow pea trimmed
- 1/2 lb carrot sliced into sticks
- 1 tsp grated orange zest
- 3 garlic cloves minced
- Black pepper to taste
- 2 scallions, chopped, plus additional for garnish, if desired
- 2 cups cooked rice noodles, optional
- In a bowl, combine soy sauce, honey, ginger and red-pepper flakes. Add pork and turn to coat. Cover and marinate, refrigerated, 4 hours or overnight.
- Heat a large nonstick skillet over medium heat. Add the pork, reserving marinade. Cook the pork until no longer pink, about 5 minutes. Remove the pork from the skillet and set aside.
- In a small bowl, whisk the orange juice, vinegar, cornstarch and reserved marinade and set aside.
- In the same skillet, heat the peanut oil over medium-high heat. Add the snow peas and carrots and sauté until heated through, about 1 to 2 minutes. Add the orange zest, garlic, black pepper, scallions, pork slices and orange juice mixture. Sauté until the sauce thickens slightly and coats vegetable-pork mixture, about 1 minute.
- Garnish with additional scallions and serve with rice noodles, if desired.
Serving size: 1 cup
Saturated Fat: 0g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD