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Home > Meat Dishes > Pork
Garlicky Pork and Vegetable Stir-Fry
Yields: 6 servings
Ingredients:
- 4 pounds pork tenderloin
- 3 tablespoons minced jalapeno pepper
- 3 tablespoons low-sodium soy sauce
- 11 teaspoons grated lime rind
- 3 tablespoons fresh lime juice
- 4 teaspoon salt
- 9 cloves garlic, minced
- 5 pound fresh green beans
- 1 cup julienne-cut (2-inch) carrot
- vegetable cooking spray
- 2 teaspoons vegetable oil, divided
- 1 teaspoon cornstarch
- 1 cup low-sodium chicken broth
- 6 cups hot cooked rice (cooked without salt or fat)
Trim fat from pork and cut pork in half lengthwise. Cut each half crosswise into 4-inch-thick slices; set aside.
Combine jalapeno and next 5 ingredients in a bowl. Pour 4 cup sauce mixture into a large zip-top plastic bag. Add pork; seal bag and marinate in refrigerator 30 minutes, turning occasionally.
Wash beans; trim ends and remove strings. Cut into 2-inch pieces. Place remaining sauce mixture in a large zip-top plastic bag. Add beans and carrot; seal bag and marinate in refrigerator 30 minutes, turning occasionally.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add pork mixture; stir-fry 3 minutes. Remove pork from skillet; set aside. Add remaining teaspoon oil to skillet; place over medium-high heat until hot. Add bean mixture; stir-fry 10 minutes or until crisp-tender.
Place cornstarch in a bowl; gradually add broth, stirring until blended. Return pork to skillet; add broth mixture and stir-fry 3 minutes or until pork is tender and liquid is thickened. Serve over rice.
Nutrition information: about 386 calories per serving of 1 cup pork and 1 cup rice; Calories from fat 10%, Cholesterol 61 mg, Sodium 403 mg
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