Spring Vegetable Stir Fry

Spring Vegetable Stir Fry
Spring Vegetable Stir Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp. peanut or canola oil

  • 8

    oz center pork chops, fat trimmed, cut in 3" by 1" strips

  • 1

    tbsp. fresh minced garlic or 1 tsp jarred garlic

  • 1

    tbsp. fresh minced ginger or 1 tsp ground ginger

  • 1

    tbsp. light soy sauce

  • 4

    cups tiny asparagus spears, cut in 1" pieces

  • 1

    cup fresh or frozen peas

  • 1

    cup baby carrots , cut lengthwise in fourths

  • 1

    cup spring onions, including tops, cut into 1" pieces

  • 1

    cup low sodium, fat free chicken broth

  • 1 1/2

    cups quick cooking brown rice, such as uncle bens

  • 4

    tbsp. sliced natural almonds

Directions

in a large wok over high heat, warm oil until very hot. gradually add pork. cook and stir about 5mins, until pork is cooked through. remove pork using a slotted spoon. set aside. add ginger, garlic and soy sauce to the hot oil. cook 30 seconds, stirring frequently. add asparagus, peas, carrots, and onions. cook 3 mins stirring frequently, just until veges begin to soften. add chicken broth and rice. cook and stir 1 mins until well blended. reduce heat to medium. cover and cook 5 mins, until water is absorbed. divide among dinner plates

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