Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Entrees : Pork : Ginger Pork & Vegetable Stir Fry

Makes 4 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Ginger Pork & Vegetable Stir Fry

Contributed by: News Canada

Healthy eating doesn't have to be time-consuming

(NC) - Trying to eat healthy, but don't have a lot of time to spare? Try pork for dinner tonight. Pork tenderloin cooks in less than half an hour, and fast-fry chops are ready in minutes. If you think pork is too 'fatty' - think again. Trimmed fresh pork cuts (with the exception of ribs) have the same or lower fat content than chicken, beef or salmon. Check out for dozens of "30 Minutes or Less" recipes.

Ginger Pork & Vegetable Stir Fry

Cooking Time: 10 minutes Preparation Time: 20 minutes


  • 1 lb (500 g) boneless Ontario pork loin or leg, well trimmed, cut into thin strips
  • 4 tsp (20 mL) vegetable oil
  • 1 medium onion, sliced
  • 1 each: green and red pepper, chopped
  • 1 cup (250 mL) sliced celery
  • 1 clove garlic, minced
  • 2 tsp (10 mL) grated gingerroot
  • 1/4 tsp (1 mL) red pepper flakes
  • 2 cups (500 mL) chopped bok choy or raw bean sprouts
  • 1/2 cup (125 mL) orange juice


In large non-stick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat. Saute onion and carrots for 3-4 minutes. Add peppers and celery and cook for additional 2-3 minutes or until tender-crisp. Remove from pan and set aside.

Add remaining 2 tsp (10 mL) oil to skillet. Brown pork with garlic, ginger root and red pepper flakes; saute for a minute or so.

Add vegetables and bok choy or bean sprouts to skillet; add orange juice, heat through 2- 3 minutes.

Serve over steamed brown rice or rice noodles.

Serving Size: Makes 4 Servings

Nutritional Information: Per Serving (1/4 of recipe) without rice: Calories 253, Fat 7.8g, Saturated 1.4g, Monounsaturated 4g, Polyunsaturated 2g, Cholesterol 64mg, Sodium 104mg, Carbohydrate 15g, Fibre 3g, Protein 31.1g



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy