Print Options

Back to Pork and Vegetable Stir- Fry >

Include these items:

Select reviews >

Taste of Home Logo

Pork and Vegetable Stir- Fry

 Pork and Vegetable Stir- Fry
This stir-fry is chockful of good-for-you veggies and pork.—Jamilla Ivits, Cambridge, Ontario
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1 teaspoon ground mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound pork tenderloin, cut into 1/4-inch strips
  • 1 cup thinly sliced carrots
  • 4 teaspoon canola oil, divided
  • 1 cup thinly sliced zucchini
  • 1/2 cup thinly sliced celery
  • 2 cups sliced fresh mushrooms
  • 5 cups torn fresh spinach

Directions

  • In a bowl, combine the first seven ingredients; add pork and toss to
  • coat. In a nonstick skillet or wok, stir-fry carrots in 2 teaspoons
  • oil for 2 minutes. Add zucchini and celery; stir-fry for 2 minutes.
  • Add mushrooms; stir-fry for 2-3 minutes or until vegetables are
  • crisp-tender. Remove and keep warm.
  • Stir-fry pork with marinade in batches in remaining oil for 2-3
  • minutes or until meat is no longer pink. Return the vegetable
  • mixture and all of the pork to the pan. Add spinach; stir-fry for
  • 1-2 minutes or until spinach is tender. Yield: 4 servings.

2 of 2

Pork and Vegetable Stir- Fry (continued)

Nutritional Facts: One serving (1 cup) equals 251 calories, 11 g fat (3 g saturated fat), 75 mg cholesterol, 571 mg sodium, 10 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer