Pork and vegetable stir-fry
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
The sauce is super simple and is made with a savory blend of vegetable broth, teriyaki sauce, and cornstarch.
Ingredients
Peanut oil
1 Tbsp
Uncooked lean boneless pork loin roast
1 pound(s), cut into 1 1⁄4-inch strips
Red bell pepper
1 medium, thinly sliced
Snow peas
¼ pound(s), teimmed
Scallions
4 medium, cut into 1-inch pieces
Fresh ginger
1 Tbsp, grated
Garlic
1 Tbsp, minced
Canned straw mushrooms
15 oz, drained
Canned yellow corn
1 cup(s), baby variety, drained
Vegetable broth
¼ cup(s)
Teriyaki sauce
3 Tbsp
Cornstarch
1 tsp
Cooked long grain brown rice
3 cup(s), hot
Instructions
1
Heat a large deep nonstick skillet or wok over medium-high heat until a drop of water sizzles in the pan. Add 1 1⁄2 teaspoons of the oil and swirl to coat the skillet. Add the pork, in batches, and stir-fry until browned and cooked through, about 4 minutes. Transfer to a plate.
2
Add the remaining 1 1⁄2 teaspoons oil to the skillet. Add the bell pepper, snow peas, scallions, ginger, and garlic; stir-fry 2 minutes. Add the mushrooms and corn and stir-fry until heated through, about 1 minute longer.
3
Stir together the broth, teriyaki sauce, and cornstarch in a cup until smooth, then add to the skillet. Stir-fry until the sauce thickens and bubbles, about 2 minutes. Serve with the rice.
4
Serving size: 1 1⁄2 cups pork mixture and 1⁄2 cup rice
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.