February 18, 2009

Spicy Pork Stir Fry

Quick, tasty and healthy meal for any day of the week. I've made this before and like it more and more each time.

WW Points: 5 per serving (4 servings total) *I served with white rice so that adds to the points but you can have plain for super healthy meal or serve over brown rice.

2 tsp chili oil (*if you don't want it to be spicy, use peanut oil)
1 lb lean pork tenderloins, cut into thin strips (*I use the Pork Top Loin, boneless)
4 medium garlic cloves, minced
1 tsp red pepper flakes, crushed
2 tsp cornstarch
1 lb frozen mixed vegetables (Asian stir-fry mix)
3 tbsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp orange marmalade

In a large nonstick skillet, heat 1 teaspoon of the chili oil. Cook pork until it begins to brown and is just cooked through, about 3 minutes. Remove to a plate.

Heat remaining oil in the same skillet over high heat; add garlic and red pepper flakes. Cook stirring constantly until golden and fragrant; about 1-2 minutes.

Mix cornstarch with 1/4 cup water. Add vegetables to pan; cook, stirring frequently, until just tender; 4-6 minutes. Stir in soy sauce, vinegar and marmalade. Add the cornstarch mixture and bring to a boil. Stir in pork and heat through. Serve immediately.


Dan said...

Looks yummy!!!

Pam said...

Spicy stir fry sounds delicious. Love the flavors you used.