Lunch: Pork and Vegetable Stir-fry

Fast and fresh, this Asian-inspired stir-fry delivers lean pork tenderloin in a flavorful, gingery sauce, without the fat and sodium of greasy takeout.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Pork and Vegetable Stir-fry

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 whole pork tenderloin
1 tbsp. rice vinegar
3 tbsp. soy sauce
3/4 c. reduced-sodium chicken broth
1 tbsp. fresh ginger
1 tbsp. honey
2 tsp. cornstarch
1 clove garlic
3 tsp. canola oil
8 oz. snap peas
1 large red pepper
3 green onions
Cooked brown or white rice

Instructions

Cut pork tenderloin crosswise into 3 pieces. Cut each piece lengthwise in half, then cut lengthwise into thin slices.
In medium bowl, toss pork with vinegar and 1 tablespoon soy sauce. In small bowl, mix 2 tablespoons soy sauce with broth, ginger, honey, cornstarch, and garlic until blended. Set aside.
In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add peas, pepper, and green onions and cook 7 to 8 minutes or until lightly browned and tender-crisp, stirring frequently. Transfer vegetables to bowl.
In same skillet, heat remaining 2 teaspoons oil until hot. Add pork mixture and cook about 2 minutes or until pork just loses its pink color, stirring constantly. With slotted spoon, transfer pork to bowl with vegetables.
Stir broth, then add to skillet; heat to boiling. Boil 1 minute or until slightly thickened. Return pork and vegetables to skillet; stir until heated through. Serve with rice if you like.

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