Asian Pork Stir-Fry
Serve this delicious and spicy stir-fry over hot cooked brown rice, with chopsticks.
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- ½ teaspoon wasabi powder
- 1 tablespoon cornstarch
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1 tablespoon minced ginger root
- 1 pound pork tenderloin, sliced
- 1 red bell pepper, chopped
- 1 (8-ounce) package cremini mushrooms, sliced
- 2 zucchini, sliced
- 8 ounces snow peas
In small bowl, combine soy sauce, honey, water, wasabi powder, and cornstarch and mix thoroughly with wire whisk. Set aside.
Prepare the meat and all of the vegetables.
In large wok or large skillet, heat canola oil over medium-high heat. Add garlic and ginger; stir-fry for 2 minutes. Then add pork tenderloin slices; stir-fry for 3–4 minutes. Remove pork from wok.
Add bell pepper, mushrooms, zucchini, and snow peas to wok and stir-fry until crisp-tender, about 4 minutes.
Return meat to wok. Stir soy sauce mixture and pour into wok. Stir-fry for 2–4 minutes or until sauce boils and thickens. Serve immediately.
Fat: 9.01 grams
Saturated fat: 1.81 grams
Dietary fiber: 2.93 grams
Sodium: 147.48 mg
Cholesterol: 49.90 mg