This entry was posted on Sunday, March 30th, 2008 at 2:54 pm and is filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
A nice high protein packed meal, with a great taste!
INGREDIENTS
- 12 oz. boneless pork loin, trimmed of all visible fat
- 1 can (8 oz.) pineapple chunks in juice
- 2 Tbsp. Worcestershire sauce
- 1 tbsp. cornstarch
- 1/2 tsp. salt to taste
- 1/4 tsp. freshly ground black pepper to taste
- 1 tbsp. canola or peanut oil, divided
- 2 cups fresh or frozen broccoli florets
- 1 medium carrot, thinly sliced
- 1 medium onion, cut vertically into 1/2-inch slices
- 8 ears canned baby corn
- 1 garlic clove, chopped
- 1 tsp. minced fresh ginger
DIRECTIONS
- Freeze pork until firm, about 20 minutes. Cut pork into 1/4-inch by 2- or 3-inch strips. Set aside.
- Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside.
- In wok, heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside.
- Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir pineapple juice mixture. Add to wok with meat mixture. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately.
NUTRITION INFO
Calories: 202
Fat: 6 g
Carbohydrates: 20 g
Protein: 18 g
Serves: 4
