Recipe of the Week: Pork Vegetable Stir-fry

Ingredients

• 1 lb. boneless pork tenderloin, fat removed, cut into thin strips

• 1/4 cup soy sauce

• 2 tbsp brown sugar

• 2 cloves garlic, minced

• 2 tsp fresh ginger, peeled and finely chopped

• 1/4 tsp red pepper flakes

• 1 tbsp canola oil

• 3 medium carrots, julienned

• 1 1/2 cups broccoli florets

• 1 medium red pepper, thinly sliced

• 2 cups chopped baby bok choy

• 1/2 cup orange juice

• 2 tsp cornstarch

• Sesame seeds, garnish

Preparation

In a bowl, combine soy sauce, sugar, garlic, ginger and pepper flakes; toss pork strips in mixture; cover and marinate for 30 minutes. Heat oil in non-stick skillet over high heat. Remove pork strips from marinade, reserving marinade.

Stir-fry pork strips for three to four minutes or until cooked through; remove and set aside. Add carrots and broccoli to skillet; cook for two minutes or until partially softened (if pan is dry, add two tbsp of the orange juice). Add bok choy, red pepper and stir-fry until tender-crisp, about two minutes.
In a small bowl, combine orange juice and cornstarch. Return pork strips to skillet with reserved marinade and orange juice. Stir-fry for about one minute, until sauce is thickened. Serve with rice or noodles.
Preparation time: 30 minutes; total time: 40 minutes.

Makes four servings, 230 calories each.

- Canadian Food Focus