Pork Stir Fry
Making a stir fry is a fun and exciting culinary experience with a certain exotic flare. Here, I use a combination of asparagus, onions and bell peppers to add crunch and nutritional value to the dish, and recommend pork tenderloin to satisfy the meat eaters. For a proper stir fry, you need three things: a wok, great flavor and high heat. Canola oil has a high smoke point and neutral flavor so the rest of the ingredients can really shine. Best way to serve a stir fry? Try pairing it with whole grains, like brown rice or quinoa.
4
240
kcal1 1/4
cups (310 mL)Ingredients
2 tbsp 30 ml canola oil, divided
1 lb 500 g pork tenderloin, thinly sliced
1 tsp 5 ml salt
1/2 tsp 2 ml ground black pepper
1/2 1/2 medium red onion, cut into strips
2 2 medium sized bell peppers, cut into strips
1 1 bunch asparagus, cut into thirds
1 tbsp 15 ml aji paste or other chili paste
1 tbsp 15 ml garlic, minced
1 tbsp 15 ml balsamic vinegar
Directions
- Heat a large wok at medium high heat. Add 1 Tbsp (15 mL) of canola oil and let it heat up for one minute. Add pork, salt and pepper. Cook for 2-3 minutes. Remove pork from wok and set aside.
- With same wok, add the remaining 1 Tbsp (15 mL) canola oil and heat for 1 minute. Add onion, peppers, and asparagus. Cook for 2 minutes.
- Add chili, vinegar, and garlic. Stir around for 3 minutes.
- Add pork back into the wok and cook for 1 minute. Remove from the heat.
Nutrition Facts
4 servings per recipe
- Amount Per ServingCalories240
- % Daily Value *
- Total Fat
10g
13%
- Saturated Fat 1.5g 5%
- Cholesterol 75mg 25%
- Sodium 860mg 38%
- Protein 27g 54%
- Potassium 859mg 19%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
