Sweet and Sour Stir-Fry
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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.