Lunch: Pork and Vegetable Stir-Fry
The stir-fry has become one of our favorite mid-week meals. It gives meat and poultry more flavor, adds a spark to vegetables, and lures time-poor cooks into the kitchen again.
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Ingredients
2 tbsp. peanut oil
1 1/4 lb. pork filets
1 large brown onion
1 clove garlic
10 oz. asparagus
2 medium red bell peppers
1/2 c. plum sauce
2 tbsp. light soy sauce
Instructions
Heat 1 tablespoon of the oil in wok; stir-fry pork, in batches, until browned. Remove pork from wok.
Heat remaining oil in wok; stir-fry onion and garlic 1 minute. Add asparagus and peppers; stir-fry until softened.
Return pork to wok with combined sauces; stir-fry until pork is cooked as desired. Serve with boiled or steamed rice.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
