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Pork and Pepper Stir fry
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| INGREDIENTS Serves: Prep: 15min Cook: 14min Total: 29min | |
| 2 tablespoons | apricot all-fruit spread |
| 2 tablespoons | soy sauce |
| 1/2 teaspoon | crushed red-pepper flakes |
| 1 pound | pork tenderloin, cut into 1/2" strips |
| 4 teaspoons | canola oil |
| 1/2 cup | chicken or vegetable broth |
| 1 tablespoon | cornstarch |
| 6 cloves | garlic, thinly sliced |
| 1 tablespoon | grated fresh ginger |
| 2 large | red bell peppers, cut into thin strips |
| 2 large | green bell peppers, cut into thin strips |
| 1 large | onion, cut into wedges |
| DIRECTIONS In a medium bowl, combine the all-fruit spread, 1 tablespoon of the soy sauce, and 1/4 teaspoon of the red-pepper flakes. Add the pork and toss to coat well. Cover and marinate for 20 minutes at room temperature. Heat 2 teaspoons of the oil in a large nonstick skillet over high heat. Add the pork mixture and cook, stirring frequently, for 3 minutes, or until the pork is slightly pink in the center. Place in a bowl and keep warm. Wipe the skillet with a paper towel. In a cup, whisk together the broth and cornstarch and set aside. Add the remaining 2 teaspoons oil to the same skillet and place over medium-high heat. Add the garlic, ginger, and the remaining 1/4 teaspoon red-pepper flakes and cook, stirring constantly, for 2 minutes, or until the garlic is golden. Add the bell peppers, onion, and the remaining 1 tablespoon soy sauce and cook, stirring, for 6 minutes, or until tender. Add the pork and any accumulated juices to the pepper mixture. Stir the cornstarch mixture and add to the skillet. Cook, stirring constantly, for 1 minute, or until thickened. Recipe Notes People with depression who take monoamine oxidase inhibitors (MAO inhibitors) should not use alcohol or other fermented products, such as the soy sauce in this recipe. Substitute broth for the soy sauce. NUTRITIONAL FACTS PER SERVING CALORIES 276.1 CAL | |
| 9 G | FAT |
SATURATED FAT 1.8 G
SODIUM 652.9 MG
CARBOHYDRATES 22.5 G
TOTAL SUGARS 11.6 G
DIETARY FIBER 4.1 G
PROTEIN 27.2 G
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