By Jennifer Anderson
Pork Tenderloin Stir Fry
9 steps
Prep:1hCook:45min
Pork stir fry and sauce.
Cooking time may vary depending on frozen vegetable thaw time.
Sauce can be made ahead and stored in the refrigerator for up to one week.
This recipe is served with Hibachi Fried Rice and Yum Yum sauce.
Updated at: Tue, 15 Aug 2023 20:58:12 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
7
Low
Nutrition per serving
Calories172.9 kcal (9%)
Total Fat6.8 g (10%)
Carbs16.1 g (6%)
Sugars6.5 g (7%)
Protein12.2 g (24%)
Sodium756.2 mg (38%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Stir Fry Sauce
1 cupreduced sodium soy sauce
1 cupreduced sodium chicken broth
3 tablespoonscornstarch
2 tablespoonsgarlic paste
2 tablespoonsginger paste
2 tablespoonsbrown sugar
2 tablespoonsolive oil
2 teaspoonsrice vinegar
1 teaspoonsesame oil
For Stir Fry
Instructions
Stir Fry Sauce
Step 1
Combine all ingredients in a mixing bowl and whisk until smooth.
Step 2
Pour into a sauce pan and heat over medium-high heat, whisking often until thick. (Usually about 5 minutes) (Set aside until needed)
Step 3
Transfer to stir fry as recipe directs or to a storage container if you are making ahead.
Stir Fry
Step 4
Heat oil in wok on medium-high heat and brown pork. The set pork aside.
Step 5
Add onions to wok until tender and then add back in pork and frozen vegetables.
Step 6
Cover and stir occasionally until veggies are thawed.
Step 7
Reduce heat to medium, add the stir fry sauce and bok choy.
Step 8
Cook for 5 minutes, stirring often.
Step 9
Finally, add peppers, stir in completely. Turn off heat and serve.
Notes
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