Lunch: Pork-Vegetable Stir-Fry

Recipe by Woman's Day Kitchen A simple and sweet take on the traditional Asian wok dish, this recipe combines savory strips of pork with pineapple chunks and a medley of vegetables, all cooked up in a no-fuss stir-fry sauce.

This recipe includes fertility superfoods such as:

Broccoli, Pineapple

Health and fertility benefits of Pork-Vegetable Stir-Fry

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

1 c. long-grain white rice
1 package refrigerated vegetable medley (broccoli, baby carrots and cauliflower)
1 can pineapple slices
12 oz. thin-cut, boneless pork chops
1/2 c. stir-fry sauce
2 tbsp. canola oil

Instructions

Cook the rice according to package directions.
Meanwhile, cut the broccoli and cauliflower into small florets. Cut the carrots lengthwise in 3 strips. Drain the pineapple (reserve the juice) and cut into 1/2-in. pieces.
In a medium bowl, toss the pork with 2 Tbsp of the stir-fry sauce. Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add the pork and cook, tossing often until browned, 2 to 3 minutes; transfer to a plate.
Wipe out the skillet and heat the remaining Tbsp oil over medium-high heat. Add the vegetables and cook, tossing, for 3 minutes. Add the pineapple juice and remaining stir-fry sauce and bring to a boil, reduce heat and simmer, until the vegetables are just tender, 2 to 3 minutes. Add the pork and pineapple and toss to heat through. Serve over the rice.

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