JUN image 04

PORK STIR-FRY

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YIELD

6 servings

ACTIVE

20 minutes

TOTAL

30 minutes

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2 TBSP OIL

ONE 12-OZ PORK TENDERLOIN, CUT CROSSWISE IN ¼-IN.-THICK SLICES, THEN CUT IN STRIPS

4 OZ SHIITAKE MUSHROOMS, STEMS DISCARDED, SLICED (2 CUPS), OR 1½ CUPS SLICED WHITE MUSHROOMS

6 OZ SUGAR SNAP PEAS, ENDS TRIMMED (1½ CUPS)

2 TSP MINCED GARLIC

2 TSP MINCED GINGER

image CUP STIR-FRY SAUCE

1 CAN (11 OZ) MANDARIN ORANGES, DRAINED

Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat until very hot but not smoking. Add pork; stir-fry until lightly browned. Remove to a platter.

Heat remaining 1 Tbsp oil in skillet. Add mushrooms; stir-fry until tinged brown. Stir in sugar snap peas and stir-fry 1 minute or until crisp-tender.

Push vegetables to edges of skillet. Put garlic and ginger in middle; cook 30 seconds until fragrant, adding a little more oil if needed.

Add stir-fry sauce and, if needed, a few Tbsp water to thin. Add pork and oranges; stir gently (oranges are delicate) to mix. Heat through.

SIDE SUGGESTION

Rice with sliced scallions

PER SERVING

CALORIES 255 TOTAL FAT 11G SATURATED FAT 2G CHOLESTEROL 56MG SODIUM 521MG

TOTAL CARBOHYDRATES 21G DIETARY FIBER 2G PROTEIN 21G