Skillet Meal
Pork and Vegetable Stir-Fry
Brown Basmati Rice
Ingredients
- ½ cup all-natural apricot preserves
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp cornstarch
- 1 Tbsp olive oil, divided
- ½ lb pork tenderloin, trimmed and cut into ½-inch pieces
- 2 cups broccoli florets
- 1 cup thinly sliced organic red bell pepper
- 1 cup sliced baby portobello mushrooms
- 1 cup organic sugar snap peas, cut in half
- 1 cup sliced carrots
Instructions
- Whisk together apricot preserves, soy sauce, and cornstarch in a small bowl; set aside.
- Heat ½ Tbsp oil in a large nonstick skillet over medium-high heat.
- Lightly season pork with salt and pepper; add to skillet, and cook 4 minutes or until browned.
- Remove from skillet, and set aside.
- Heat remaining ½ Tbsp oil in skillet over medium-high heat; add broccoli, bell pepper, mushrooms, snap peas, and carrots.
- Cook, stirring, 4 minutes or until crisp-tender.
- Return pork to skillet, and stir in apricot mixture. Cook, stirring 2 to 3 minutes or until sauce is thickened and vegetables are tender.
- Serve over rice.
Side Dish Ingredients
- ½ cup brown basmati rice (or other brown rice)
Side Dish Instructions
- Cook rice according to package directions.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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