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Lower Carb: Snow Pea and Water Chestnut Pork Stir-Fry

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Lower Carb: Snow Pea and Water Chestnut Pork Stir-Fry Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
438
Calories from Fat
189
% Daily Value
Total Fat
21g
32%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
62mg
21%
Sodium
531mg
22%
Total Carbohydrates
32g
11%
Dietary Fiber
7g
28%
Sugars
14g
Protein
33g
Calcium
50mg
5%

Number of servings: 4

Calories per serving: 438

Preparation time: 30 min

Total time: 30 min

Ingredients

Recipe for Asian Cabbage Salad

3 tbsp reduced-sodium soy sauce

12 cup reduced-sodium beef broth

1 tbsp grated fresh ginger

2 tsp cornstarch

Nonstick cooking spray

1 lb boneless, lean pork loin chops, cut into 14-inch wide strips

1 tbsp canola oil

12 cup sliced onion

4 garlic cloves, minced

2 cups sliced mushrooms

1 cup thinly sliced red bell pepper

1 cup sliced water chestnuts

2 cups snow peas, sliced in half diagonally

14 cup water

14 cup (1 oz) cashew pieces

Directions

1. Prepare Asian Cabbage Salad recipe according to directions.

2.In a small bowl, combine soy sauce, broth, ginger, and cornstarch. Set aside.

3. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add pork strips. Cook 5 to 6 minutes stirring often until pork is cooked through. Transfer strips to a plate and set aside.

4. Add canola oil to the skillet and, when oil is hot, add onion and garlic. Stir-fry 1 to 2 minutes.

5. Add mushrooms and bell pepper. Stir-fry 1 to 2 minutes.

6. Add water chestnuts, snow peas, and water. Cover. Cook 2 to 3 minutes or until snow peas are tender.

7. Add pork strips back to skillet, along with the prepared soy sauce mixture. Stir and cook 1 to 2 minutes or until liquid is thickened and mixture is heated through.

8. Top with cashew pieces and serve with asian cabbage salad.

Makes 4 servings.

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