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Pork-Vegetable Stir-Fry

Provided by Woman's Day

  • Saved by 4 people
  • Viewed 35 Times
  • Shared 1 Times
  • Prep: 10 mins
  • Cook:
  • Ready in: 18 mins
  • Serves:

Ingredients

  • 12 oz thin-cut, boneless pork chops, cut in narrow strips
  • 1/2 cup bottled stir-fry sauce (see Tip)
  • 1 bag (12 oz) refrigerated vegetable medley (broccoli, baby carrots and cauliflower)
  • 1 Tbsp vegetable oil
  • 1 can (8 oz) pineapple snack wedges, can opened, lid left on
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Cooking Instructions

Toss pork with 2 Tbsp stir-fry sauce.

Cut broccoli and cauliflower in small pieces, carrots lengthwise in thin strips.

Heat 11⁄2 tsp oil in a large, deep nonstick skill­et or a wok over med­ium-high heat un-til hot, but not smoking. Add pork; stir-fry 2 minutes just until lightly browned. Remove to a plate (if pan has a crusty residue, wipe clean with a paper towel).

Heat remaining 11⁄2 tsp oil in skillet. Add vegetables; stir-fry 3 minutes. Drain juice from pineapple can into skillet; stir in remaining stir-fry sauce. Bring to a boil, reduce heat and simmer, stirring often, 3 minutes or until vegetables are crisp-tender and sauce thickens slightly. Add pork and pineapple; heat through.

TIP Like spicy-hot? Use a stir-fry sauce with added heat such as Saigon Sizzle by House of Tsang.

Nutritional Information per Serving

Calories 295  Fat 14g  Saturated fat 4g  Cholesterol 57mg  
Sodium 797mg  Carbohydrate 28g  Fiber 2g  

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