Pork and Asparagus Stir-Fry
This stir-fry is a quick weeknight meal option
Best Health magazine, May 2014; Image: Image: Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 cups quick-cook brown rice
- 2 cloves garlic minced
- 500 g asparagus trimmed and stalks cut into 2-in. lengths
- 300 g snow peas or sugar snap peas
- 1/2 red pepper sliced
- 1/2 yellow pepper sliced
- 1/2 cup no-salt chicken broth
- 375 g boneless pork loin centre chops fat trimmed, sliced
- 2 tsp vegetable oil
- 2 cups shiitake mushroom caps sliced
- 2 tsp honey
- Marinade
- 2 splashes of dry sherry or white wine (divided)
- 1 tbsp sodium-reduced soy sauce
- 1 tbsp cornstarch
- 2 tsp fresh ginger minced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a bowl, combine pork, a splash of sherry plus soy sauce, cornstarch and ginger, turning to coat; set aside.
- Put rice on to cook according to package instructions.
- Meanwhile, in a non-stick wok, heat oil over high heat; stir-fry pork (adding marinade to wok, too) until meat is no longer pink, 1 or 2 minutes.
- Add mushrooms, asparagus, garlic, and red and yellow peppers; stir-fry for 30 seconds. Stir in chicken broth, honey and a second splash of sherry; cook until asparagus and peppers are tender-crisp and sauce thickens slightly, about 2 minutes. Divide rice among 4 plates and top with stir-fry.
Recipe Notes
Per serving: 351 calories, 25 g protein, 7 g fat (2 g saturated fat), 41 g carbohydrates, 5 g fibre, 56 mg cholesterol, 184 mg sodium.
