Veggie-Pork Stir Fry
Orange Scented Rice
Ingredients
- 1 Tbsp sugar
- 1½ Tbsp low-sodium soy sauce
- 2 tsp apple cider vinegar
- 1 tsp Sriracha hot sauce
- ¼ tsp pepper
- 1 Tbsp canola oil, divided
- ½ lb boneless pork chops, thinly sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 (8-oz) pkg whole mushrooms, quartered
- 2 cups baby spinach
Instructions
- Combine sugar, soy sauce, vinegar, Sriracha, and pepper, stirrinh until sugar partially dissolves; set aside.
- Sear pork and pepper in ½ Tbsp hot oil in a large skillet over medium-high heat 3 to 5 minutes until browned; remove from pan.
- Cook onion, bell pepper, and mushrooms in ½ Tbsp hot oil in skillet 3 to 4 minutes or until crisp-tender, stirring frequently; stir in soy mixture.
- Return pork to skillet; cook 4 minutes or until pork is done. Remove skillet from heat and stir in spinach until wilted.
Side Dish Ingredients
- 1 cup frozen brown rice
- 2 tsp light butter with canola oil
- ¼ tsp orange zest
Side Dish Instructions
- Cook rice according to package directions; toss with butter and orange zest.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
290
|
130
|
420
|
| Fat (g) | 12 | 3 | 15 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 22 | 25 | 47 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 540 | 35 | 575 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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