Low-Sodium Pork and Veggie Stir-Fry

Name: Low-Sodium Pork and Veggie Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 1/2 teaspoons fresh ginger, grated; 1 tablespoon low-sodium teriyaki sauce; 2 tablespoons frozen orange juice concentrate, thawed; 1 (13 3/4 ounce) can sodium-free chicken broth; 1/4-1/2 teaspoon crushed red pepper flakes; 1 tablespoon cornstarch; 2 teaspoons cornstarch; 1 lb pork tenderloin, trimmed of fat; 2 tablespoons olive oil or 2 tablespoons peanut oil; 2 -3 garlic cloves, minced; 3/4 lb snow peas; 1 cup thinly sliced carrot; hot cooked white rice (for 4 servings) or brown rice (for 4 servings)

Submitted by Manda

"Posted in response to a low-sodium recipe request. I haven't tried this, but it sounds pretty yummy, and I have listed that the sodium content is VERY low...about 125 mg."

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Ready In:: 35mins
Ingredients:: 13
Serves:: 4

ingredients

Sauce
1 ¹⁄₂ teaspoons fresh ginger, grated
1 tablespoon low-sodium teriyaki sauce
2 tablespoons frozen orange juice concentrate, thawed
1 (13 3/4 ounce) can sodium-free chicken broth
¹⁄₄ - ¹⁄₂ teaspoon crushed red pepper flakes
1 tablespoon cornstarch
2 teaspoons cornstarch
Stir-fry
1 lb pork tenderloin, trimmed of fat
2 tablespoons olive oil or 2 tablespoons peanut oil
2 -3 garlic cloves, minced
³⁄₄ lb snow peas
1 cup thinly sliced carrot
hot cooked white rice (for 4 servings) or brown rice (for 4 servings)

directions

Whisk together all sauce ingredients until smooth and well blended.
Slice pork into thin strips and stir-fry over high heat in 1 tablespoon oil until browned.
Remove from pan and keep warm.
Heat remaining oil in skillet and add snow peas, garlic, and carrots.
Stir-fry over medium-high heat for 3-4 minutes, or until carrots start to soften.
Return pork to skillet and toss with vegetables to combine.
Rewhisk sauce and add to skillet.
Cook 5-6 minutes, or until sauce thickens and clears.
Serve over rice.

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Reviews

We have made this several times and love it! I didn't realize that I hadn't rated it. We've made it with fresh squeezed OJ in the past (instead of the concentrate) and it is still good - but noticeably better with the OJ concentrate. I also double the fresh ginger, because we love ginger. Most recently, we made it with onions and mushrooms and it was the best we have made. We just use the veggies we like or have on hand and it is great every time. Coconut rice is a great companion to this. DO try this, it is wonderful.

Linda Sue

RECIPE SUBMITTED BY

Manda

Glen Burnie, MD

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"

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