Stir Fried Pork and Veggies

Skinnytaste.com

Servings: 4 • Serving Size: 1 1/4 cups 

Calories: 233 • Fat: 8 g • Protein: 28 g • Carbs: 13 g • Fiber: 2 g • Sugar: 3 g

Sodium: 509 mg • Cholesterol: 75 mg

Ingredients:

• 4 (4 oz) boneless pork chops, sliced into 2-inch thin strips
• 2 tsp corn starch
• 1 1/2 tbsp soy sauce or GF soy sauce

For the sauce:

• 1 1/2 tbsp soy sauce or GF soy sauce, divided
• 1/2 lime
• 1/2 tsp honey
• 1 tsp toasted sesame oil
• 2 teaspoons rice vinegar
• 2 teaspoons sriracha

For the stir fry:

• 2 teaspoons oil
• 2 teaspoons grated ginger
• 3 crushed garlic cloves
• 4 oz snow peas
• 1 cup sliced shiitake mushrooms
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced

Directions:

Place the pork in a bowl and toss with corn starch and 1 1/2 tbsp of the soy sauce. Set aside.

In a small bowl combine the remaining soy sauce, lime juice, honey, sesame oil, vinegar and sriracha, mix well and set aside.

Heat a large nonstick wok or saute pan on high heat, add 1 teaspoon of oil and pork and cook 6 to 7 minutes until browned, turning as it cooks. Set aside on a dish.

Add the remaining oil, ginger, garlic, snow peas, mushroom and bell pepper; stir and pour the sauce over the vegetables. Cook on low heat 2 minutes. Return the pork to the wok, stir and serve topped with scallions in 4 dishes.