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Pork And Vegetable Stir Fry

Diet.Chef's picture
  Lean boneless pork 1 Pound, trimmed of fat
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry 2 Tablespoon
  Cornstarch 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Cooking oil 2 Tablespoon
  Bias sliced carrots 1 1⁄2 Cup (24 tbs) (Thinly Sliced)
  Bias sliced celery 1 1⁄2 Cup (24 tbs)
  Green pepper 1 Large, cut into strips
  Torn spinach leaves 2 Cup (32 tbs) (Fresh Leaves)
  Hot cooked rice 2 Cup (32 tbs)

Partially freeze pork; slice thinly into bite-size strips.
Stir together soy sauce, sherry, cornstarch, and ginger; set mixture aside.
Preheat a wok or large skillet over high heat; add oil.
Stir-fry carrots, celery, and green pepper for 2 minutes.
Remove vegetables.
Add another tablespoon of oil if necessary.
Add the pork to wok or skillet; stir-fry for 2 to 3 minutes.
Stir soy mixture; stir into pork.
Cook and stir till thickened and bubbly.
Stir in cooked vegetables and spinach; cover and cook the mixture for 1 minute,

Recipe Summary

Main Dish
Stir Fried

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2004 Calories from Fat 858

% Daily Value*

Total Fat 96 g147.4%

Saturated Fat 26.8 g134.2%

Trans Fat 0 g

Cholesterol 272.2 mg90.7%

Sodium 4318.8 mg180%

Total Carbohydrates 169 g56.5%

Dietary Fiber 14.7 g58.9%

Sugars 18.2 g

Protein 110 g220.1%

Vitamin A 784.7% Vitamin C 300.3%

Calcium 26.4% Iron 75.9%

*Based on a 2000 Calorie diet


Pork And Vegetable Stir Fry Recipe