pork stir-fry
Fitness & Nutrition

Pork Stir-Fry is Diabetic-Friendly and Heart-Healthy

By on 10/17/2018

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.

Ingredients

  • Tbsp lower sodium soy sauce
  • Tbsp honey
  • 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
  • tsp rice vinegar
  • tsp cornstarch
  • tsp peanut oil
  • 1/2 lb snow pea trimmed
  • 1/2 lb carrot sliced into sticks
  • tsp grated orange zest
  • garlic cloves minced
  • Black pepper to taste
  • scallions, chopped, plus additional for garnish, if desired
  • cups cooked rice noodles, optional

Preparation

  • 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.

Nutrition Facts

Serves 6
Serving size: 1 cup

Calories: 191
Fat: 3g
Saturated Fat: 0g
Cholesterol: 31mg
Sodium: 491mg
Carbohydrates: 24g
Fiber: 2g
Protein: 15g


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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

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