Asian Pork Stir-Fry Recipe

Name: Asian Pork Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon minced peeled gingerroot; 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced; 2 tablespoons soy sauce (lowest sodium available); 1 tablespoon cornstarch; 1 teaspoon toasted sesame oil; 1/4 teaspoon crushed red pepper flakes; 1 butterfly pork chop (about 6 ounces), all visible fat discarded, cut into 1 1/2 x 1/2-inch strips; 1 tablespoon plus 1 teaspoon canola or corn oil; 8 cups fresh prewashed spinach, large stems discarded; 8 ounces presliced fresh button mushrooms; 2 teaspoons vinegar; 2 teaspoons sugar

Servings: persons

1 tablespoon minced peeled gingerroot
1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
2 tablespoons soy sauce (lowest sodium available)
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 butterfly pork chop (about 6 ounces), all visible fat discarded, cut into 1 1/2 x 1/2-inch strips
1 tablespoon plus 1 teaspoon canola or corn oil
8 cups fresh prewashed spinach, large stems discarded
8 ounces presliced fresh button mushrooms
2 teaspoons vinegar
2 teaspoons sugar

1
In a small dish, stir together the gingerroot and garlic.
2
In a medium bowl, stir together the soy sauce, cornstarch, sesame oil, and red pepper flakes.
3
Stir the pork into the soy sauce mixture.
4
Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot.
5
Cook the pork mixture for about 2 minutes, or until the pork is cooked through, stirring constantly.
6
Remove from the wok.
7
Pour the oil into the wok, swirling to coat the bottom.
8
Heat for about 30 seconds.
9
Cook the gingerroot mixture for about 30 seconds, stirring constantly.
10
Stir in the spinach and mushrooms.
11
Cook for about 5 minutes, or until the spinach is wilted, stirring occasionally.
12
Stir in the pork mixture, vinegar, and sugar.
13
Cook for about 2 minutes, or until all the ingredients are heated through and well combined, stirring constantly.
14
Like most other stir-fries, this one cooks quickly.
15
Thats why you need all the ingredients ready before you heat the wok.
16
(Per Serving)
17
Calories: 159
18
Total Fat: 8.5g
19
Saturated: 1.5g
20
Trans: 0.0g
21
Polyunsaturated: 2.0g
22
Monounsaturated: 4.5g
23
Cholesterol: 24mg
24
Sodium: 272mg
25
Carbohydrates: 9g
26
Fiber: 2g
27
Sugars: 3g
28
Protein: 13g
29
Dietary Exchanges
30
2 Vegetable
31
1 1/2 Lean Meat
32
1 Fat

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon minced peeled gingerroot, 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced, 2 tablespoons soy sauce (lowest sodium available), 1 tablespoon cornstarch, and more.

Yes, Asian Pork Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Pork Stir-Fry

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