Pork & Broccoli Stir-Fry

Name: Pork & Broccoli Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound pork tenderloin (thinly sliced against the grain); 1 tablespoon olive oil; 1 red bell pepper (thinly sliced); 0.5 yellow onion (medium, thinly sliced); 4 clove garlic (minced); 1 teaspoon fresh ginger (grated); 0.25 cup low-sodium soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 12 ounce broccoli slaw mix; 2 tablespoon fresh cilantro (chopped, for garnish)

Lean pork tenderloin strips and crisp vegetables wok-fried in a light, savory sauce, served over quick-cooking broccoli slaw for a nutritious and fast meal.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $2.62/serving

Dietary

Low-Carb
Nut-Free
Egg-Free
Dairy-Free
High-Protein

Ingredients

1 pound pork tenderloin (thinly sliced against the grain)
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
0.5 yellow onion (medium, thinly sliced)
4 clove garlic (minced)
1 teaspoon fresh ginger (grated)
0.25 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
0.5 teaspoon salt
0.25 teaspoon black pepper
12 ounce broccoli slaw mix
2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

Season pork tenderloin slices with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat olive oil in a large skillet or wok over high heat.
Add pork to the hot skillet and stir-fry for 3-4 minutes, until browned and cooked through. Remove pork from the skillet and set aside.
Add red bell pepper, thinly sliced yellow onion, minced garlic, and grated fresh ginger to the same skillet. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
While vegetables cook, whisk together low-sodium soy sauce, rice vinegar, and sesame oil in a small bowl.
Return cooked pork to the skillet. Pour in the sauce mixture and stir to coat. Add the pre-packaged broccoli slaw mix and stir-fry for 1-2 minutes until heated through and slightly softened, but still crunchy.
Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Serve immediately, garnished with chopped fresh cilantro if desired.

Notes

Pre-sliced vegetables can further cut down on prep time. For a bit more heat, add a pinch of red pepper flakes with the garlic and ginger.

Nutrition (per serving)

Calories: 260
Protein: 28.1 g
Carbohydrates: 11.2 g
Fat: 10 g
Fiber: 4.1 g
Sodium: 750 mg
Saturated Fat: 2 g
Sugar: 5.1 g
Cholesterol: 75 mg