2 tablespoons soybean oil
1/2 cup vertically sliced onions
2 cups Chinese pea pods
1 cup sweet red bell pepper, cubed
6 ounces cooked pork, cut in 2-inch strips
1/2 cup sliced mushrooms
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1/2 teaspoon sugar
Pepper to taste
Heat oil in large non-stick skillet or wok over medium-high heat about 1 minute or until hot. Add onions and stir-fry about 2 minutes.
Add remaining ingredients and stir-fry about 5 minutes or until vegetables are crisp-tender and pork is thoroughly heated.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 206; Total Fat: 11.4g; Cholesterol: 41mg; Sodium: 545mg; Carbohydrates: 10.3g; Protein: 15.6g; Fiber: 2.6g
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