Pork Stir-Fry with Asparagus, Peppers and Green Onions

Pork Stir-Fry with Asparagus, Peppers and Green Onions

Serves 4
Lean pork tenderloin lends itself to this quick-cooking recipe packed with veggies. Substitute other whole grains such as quinoa or bulgur, if you prefer.
  • 1 tablespoon reduced-sodium tamari
  • 1 (12-ounce) pork tenderloin, cut lengthwise in half then thinly sliced
  • 1 cup low-sodium vegetable broth
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 red bell pepper, thinly sliced
  • 1 cup 1-inch pieces green onion
  • 3 cups cooked brown rice, warmed
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Place tamari in a small bowl with pork, toss to coat and set aside. Whisk together broth, vinegar, cornstarch, ginger and garlic in a separate bowl and set aside.

Heat a large skillet over medium-high heat. Add pork and cook, stirring, until cooked through, 2 to 3 minutes. Remove pork and juices to a bowl, cover and keep warm.

Add 1/4 cup water to the skillet and bring to a simmer. Stir in asparagus, pepper and green onion. Reduce heat to medium and cover. Cook 5 minutes, uncover and continue to cook until asparagus is fork tender, 2 to 3 minutes. Transfer vegetables to the bowl with pork. Whisk broth mixture and add to the skillet. Bring to a boil over medium-high heat and boil 1 minute, stirring. Add pork and vegetables back to the skillet; stir to coat and heat through. Serve with brown rice.
Nutritional Info: 
Per Serving: 280 calories (35 from fat), 4g total fat, 1g saturated fat, 55mg cholesterol, 260mg sodium, 36g carbohydrates, (5 g dietary fiber, 5g sugar), 23g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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