Pork and Vegetable Stir-fryAdapted from CooksAid.com Nutrition Facts| Serving Size | ½ of recipe | | Calories | 264 | | Total Fat | 12 g | | Saturated Fat | 3 g | | Sodium | 945 mg | | Total Carbohydrate | 11 g | | Dietary Fiber | 3 g | | Protein | 27 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Canola oil | 2 teaspoons | | Boneless pork loin, visible fat removed, and cut into cubes | ½ pound | | Snow peas, trimmed | 1 cup | | Red bell pepper, sliced into ¼-inch strips | 1 | | Small white onion, sliced into ¼-inch strips | ½ | | Reduced-sodium soy sauce | 2 tablespoons | | Salt | ¼ teaspoon | | Freshly ground pepper to taste |
- Directions
- Heat oil in a wok (or large non-stick skillet) over medium-high heat. Add pork and stir-fry for about 5 minutes. Remove pork with a slotted spoon, cover, and set aside.
- Add peas, bell pepper, and onion to the wok, and stir-fry for 3-4 minutes. Then add the pork back in, along with the soy sauce. Stir-fry for another couple of minutes.
- Sprinkle with salt and pepper, and serve.
Exchanges
3 lean meats; 2 vegetables; 1 fat Side Suggestions: Brown Rice Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. |
 | |
