Stir-frying is a super-fast cooking method that also preserves the fresh taste and nutrients of seasonal veggies. If you like, replace the pork tenderloin with boneless chicken breasts or extra-firm tofu.
1 cup bottled plum sauce
1/2 cup apple cider vinegar
1 tbsp grated ginger
2 large cloves garlic, minced
3/4 lb pork tenderloin
2 sweet peppers, (your choice of colours)
1 small eggplant, preferably Italian or Japanese (optional)
1 bunch broccoli
2 tbsp vegetable oil, divided
handful green beans, washed and trimmed
In a small bowl, stir plum sauce with vinegar, ginger and garlic. Slice pork into bite-sized strips. Slice peppers into chunks and eggplant into thick strips. Cut broccoli into florets.
Lightly coat a wok or large frying pan with oil and place over high heat. When oil is hot, add pork and cook, turning occasionally, until golden, 5-8 minutes. Using a slotted spoon, remove to a bowl. If necessary, add more oil to the pan, then add peppers and eggplant. Stir-fry until they begin to soften slightly, about 3-5 minutes. Add broccoli and beans. Pour sauce over top.
Cook, stirring frequently, until broccoli and beans are tender-crisp, about 5 minutes more. Stir in meat to coat with sauce. Serve stir-fry over rice or orzo pasta.
Makes 4 servings.
In a serving: 364 calories, 23 g protein, 10 g fat, 48 g carbs.