Low-Sodium Stir-Fry

Makes 4
Prep 10 m
Cook 15 m

Ingredients

Sauce:

Stir-fry:

Directions

Sauce:

  1. 1 of 1 Whisk together grated fresh ginger, teriyaki sauce, orange juice concentrate, chicken broth and pepper flakes in medium-size bowl until well blended. Stir in the cornstarch until smooth and well blended.

Stir-fry:

  1. 1 of 3 Slice pork crosswise into 1/2-inch-thick medallions. Slice medallions into strips, about 3 x 1/4 inch. Heat 1 tablespoon oil in large nonstick skillet over high heat. Add the pork strips, working in batches to avoid crowding if necessary, and half the garlic; stir-fry until pork is browned, about 5 minutes. Remove to plate and keep warm.
  2. 2 of 3 Heat the remaining oil in the skillet. Add the snow peas, remaining garlic and the carrots; stir-fry over medium-high heat for 2 minutes or until carrots start to soften. Return meat to skillet; toss with vegetables to combine.
  3. 3 of 3 Rewhisk stir-fry sauce. Add sauce to the skillet; cook, stirring occasionally, for 3 to 5 minutes or until the sauce is thickened and clear. Serve the pork stir-fry over hot cooked rice, if desired. Makes 4 servings.
Nutrition Information for Low-Sodium Stir-Fry
Servings Per Recipe: 4
Per Serving: 126 mg sodium, 17 g carb., 28 g pro., 295 kcal cal., 3 g sat. fat, 79 mg chol., 12 g Fat, total, 3 g fiber
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Printed from FamilyCircle.com 09/20/2018