Kung Pao Pork
Ingredients
- ¼ cup water
- 2 Tbsp chopped green onions
- 1½ Tbsp low-sodium soy sauce
- 1 Tbsp honey
- 1½ tsp cornstarch
- 1 tsp fish sauce
- 1 tsp dark sesame oil
- 1½ tsp grated ginger
- 2 small cloves garlic, minced
- 1 Tbsp olive oil
- 1 (1½-lb) pork tenderloin, trimmed and cut into ½-inch-thick medallions
- ¼ cup chopped cashews
Instructions
- Combine water, green onions, soy sauce, honey, cornstarch, fish sauce, and sesame oil in a small saucepan.
- Bring to a boil over medium heat, stirring often; reduce heat and simmer 2 minutes or until sauce thickens. Remove from heat.
- Sauté ginger and garlic in hot olive oil in a large skillet over medium-high heat 2 minutes. Add pork, and cook 2 to 3 minutes per side or until done.
- Pour sauce and cashews into skillet. Cook 2 to 3 minutes, stirring gently.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
393
|
393
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 50 | 50 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 536 | 536 |
Low Carb Meal Plan
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