Ingredients
- 1 lb 1lbpork tenderloinpork tenderloins
- 1 1egg whiteegg whites, lightly beaten
- 1/4 cup 1/4cupsoy sauce
- 2 tbsp 2tbspcornstarch
- 2 2cloves garlic, minced
- 2 tbsp 2tbspvegetable oil
- 1 1small oniononions, sliced
- 1 1sweet red peppersweet red peppers, sliced
- 2 tsp 2tspminced gingerroot
- 1 1zucchinizucchinis, halved lengthwise and sliced
- 1 cup 1cupsnow peasnow peas, trimmed
- 1 1green oniongreen onions, sliced
Preparation
Slice pork into thin strips; place in bowl. Add egg white, 1 tsp (5 mL) of the soy sauce, 2 tsp (10 mL) of the cornstarch and half of the garlic; toss to coat. Set aside.
In separate bowl, combine 1/2 cup (125 mL) water and remaining soy sauce and cornstarch; set aside.
In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry pork until golden and just a hint of pink remains inside, about 4 minutes. Transfer to plate.
Drain fat from wok. Add remaining oil and heat over high heat; stir-fry onion, red pepper, ginger and remaining garlic until tender-crisp, about 1 minute.
Add zucchini, snow peas, soy mixture and pork; bring to boil and boil until sauce is thickened and glossy, about 1 minute. Sprinkle with green onion.
More stir-fry recipes:
- Seafood Stir Fry
- Bok Choy Stir-Fry
- Shrimp and Cashew Stir-Fry
- Pork and Pepper Stir-Fry
- Chicken Noodle Stir-Fry
Additional information :
Nutritional Information Per serving: about
| cal 263 | pro 30g | total fat 10g | sat. fat 1g |
| carb 13g | fibre 2g | chol 67mg | sodium 1,104mg |
% RDI:
| calcium 3 | iron 18 | vit A 12 | vit C 103 |
| folate 14 |