Lemon-Ginger Pork Stir-Fry
- 1 of 4 Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.
- 2 of 4 Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips.
- 3 of 4 Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.
- 4 of 4 In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.
Servings Per Recipe: 4
Per Serving: 12 g Fat, total, 67 mg chol., 2 g sat. fat, 575 kcal cal., 33 g pro., 5 g fiber, 442 mg sodium