Boneless Pork Chop Stir Fry
Recipe: #8033
February 07, 2013
Categories: Celery, Carrot, Fennel, Mushrooms, Onions, Peppers, Rutabaga, Pacific Northwest, Pacific Rim, One-Pot Meal Brunch, Wok/Stir-Fry, Diabetic, Heart Healthy, High Fiber, Low Fat, No Eggs, more
"Had a lonely boneless pork loin chop to use up, cleaned out the bits of veggies in the fridge to go with it and a nice honey sauce to tye it together."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (399.1 g)
- Calories 493.6
- Total Fat - 15.3 g
- Saturated Fat - 4.1 g
- Cholesterol - 107.6 mg
- Sodium - 2667.4 mg
- Total Carbohydrate - 43.3 g
- Dietary Fiber - 4 g
- Sugars - 23.6 g
- Protein - 46.9 g
- Calcium - 60 mg
- Iron - 4.5 mg
- Vitamin C - 32.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a small bowl whisk together chicken broth, honey, ginger, hoisin sauce, oyster sauce, soy souce, red pepper flakes and cornstarch; set aside.
Step 2
Heat oil in a wok or a large frypan until hot; add the pork and stir fry for 2 or 3 minutes, reduce heat to medium high and add the carrots, rutabegs, celery, onion , mushrooms, and fennel ; cover and cook until veggies are tender crisp, about 15 minutes, stirring occasionally.
Step 3
Give the chicken broth honey mixture a final whisk and add to the pork veggie mixture; stir well to cover all the ingredients. Bring to a simmer and cook until the sauce has thickened. Serve over rice or noodles.
Tips
No special items needed.
0 Reviews
You'll Also Love
