05 05
YIELD
4 servings
ACTIVE
6 minutes
TOTAL
15 minutes
1 TBSP CORNSTARCH
ONE 12-OZ PORK TENDERLOIN, HALVED LENGTHWISE, CUT CROSSWISE IN ¼-IN.-THICK SLICES
2 TSP OIL
12 OZ BABY BOK CHOY, QUARTERED CROSSWISE
1 BELL PEPPER, CUT INTO STRIPS
1 CUP SHREDDED CARROTS
2 TBSP EACH STIR-FRY SAUCE AND WATER
1 TSP GRATED LEMON ZEST
1 TBSP LEMON JUICE
Sprinkle cornstarch over pork; toss until coated. Heat 1½ tsp of the oil in a large nonstick skillet. Add pork; stir-fry 3 to 4 minutes until cooked through. Remove.
Heat remaining ½ tsp oil in skillet. Add bok choy, pepper and carrots; stir-fry 4 minutes until crisp-tender.
Add pork and remaining ingredients; toss until hot.
CALORIES 180 TOTAL FAT 7G SATURATED FAT 2G CHOLESTEROL 54MG SODIUM 233MG
TOTAL CARBOHYDRATES 10G DIETARY FIBER 3G PROTEIN 20G
