Thai Pork Stir Fry
Easy dinner recipe!
Servings: 4 servings
Ingredients
MARINADE AND PORK:
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1½ teaspoons cornstarch
- 1½ teaspoons dark sesame oil
- ¼ teaspoon red pepper flakes
- 1 pound lean pork tenderloin, cut into stir-fry strips
PASTA and STIR FRY INGREDIENTS:
- 8 ounces thin spaghetti, uncooked (or zucchini noodles for low carb or WW)
- 2 teaspoons vegetable oil, divided
- 4 cups broccoli florets
- 1 cup thinly sliced carrots
- 3 cups shredded green cabbage
- 1½ cups thinly sliced onion
- 1 medium red bell pepper, seeded and cut into thin strips
- 2 medium garlic cloves, minced
Instructions
- Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes in large zip bag; mix until smooth. Add the pork to the bag and let marinate at room temperature while preparing pasta and vegetables.
- Cook the spaghetti according to directions; drain.
- While the spaghetti is cooking, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Stir-fry the broccoli and carrots 3 minutes; add cabbage, onion, pepper and garlic. Continue cooking 4 to 5 minutes, or until the vegetables are crisp-tender. Remove to a bowl; keep warm.
- Add the pork mixture and remaining oil to the skillet. Stir-fry 4 to 5 minutes, or until pork is nicely browned. Return the vegetables to the skillet; heat through.
- Serve the pork mixture over spaghetti or zucchini noodles (zoodles).
Notes
- If prepared over ZOODLES (not noodles!), this recipe's Weight Watchers Points are even lower.
Nutrition
Serving: 1serving | Calories: 501kcal | Carbohydrates: 72g | Protein: 37g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 763mg | Potassium: 1237mg | Fiber: 8g | Sugar: 17g | Vitamin A: 6933IU | Vitamin C: 148mg | Calcium: 111mg | Iron: 3mg