Asian Pork Stir-Fry
Using prewashed spinach and presliced mushrooms makes preparation of an easy entrée even easier. Serve this stir-fry over hot brown rice to add a whole grain to your meal.
Recipe information
Yield
serves 4, 1 cup per serving
Ingredients
Preparation
Step 1
In a small dish, stir together the gingerroot and garlic.
Step 2
In a medium bowl, stir together the soy sauce, cornstarch, sesame oil, and red pepper flakes.
Step 3
Stir the pork into the soy sauce mixture.
Step 4
Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot. Cook the pork mixture for about 2 minutes, or until the pork is cooked through, stirring constantly. Remove from the wok.
Step 5
Pour the oil into the wok, swirling to coat the bottom. Heat for about 30 seconds. Cook the gingerroot mixture for about 30 seconds, stirring constantly.
Step 6
Stir in the spinach and mushrooms. Cook for about 5 minutes, or until the spinach is wilted, stirring occasionally.
Step 7
Stir in the pork mixture, vinegar, and sugar. Cook for about 2 minutes, or until all the ingredients are heated through and well combined, stirring constantly.
Cook’s Tip
Step 8
Like most other stir-fries, this one cooks quickly. That’s why you need all the ingredients ready before you heat the wok.
nutrition information
Step 9
(Per Serving)
Step 10
Calories: 159
Step 11
Total Fat: 8.5g
Step 12
Saturated: 1.5g
Step 13
Trans: 0.0g
Step 14
Polyunsaturated: 2.0g
Step 15
Monounsaturated: 4.5g
Step 16
Cholesterol: 24mg
Step 17
Sodium: 272mg
Step 18
Carbohydrates: 9g
Step 19
Fiber: 2g
Step 20
Sugars: 3g
Step 21
Protein: 13g
Step 22
Dietary Exchanges
Step 23
2 Vegetable
Step 24
1 1/2 Lean Meat
Step 25
1 Fat
