Preparation time
20 minutes
Ready in
30 minutes
Cooking Time: 10 minutes
Makes
Serves 4
Ingredients
- 1/3 cup (75 mL) sodium-reduced chicken broth
- 3 tbsp (45 mL) oyster sauce
- 2 tbsp (25 mL) soy sauce
- 1 tbsp (15 mL) cornstarch
- 1-1/2 tsp (7 mL) Asian chili garlic sauce
- 4 tsp (20 mL) canola oil
- 12 oz (375 g) Ontario Pork Tenderloin, cut into strips
- 3 cloves garlic, minced
- 1 Ontario Onion, halved and thinly sliced
- 2 tsp (10 mL) minced gingerroot
- 3 Ontario Carrots, thinly sliced diagonally
- 2 cups (500 mL) thinly sliced Ontario Green Cabbage
- 2 cups (500 mL) quartered Ontario Mushrooms
- 2 cups (500 mL) Ontario Bean Sprouts
- 2 green onions, thinly sliced diagonally (optional)
Instructions
In bowl, combine broth, oyster sauce, soy sauce, cornstarch and chili garlic sauce; set aside.
In large deep nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; stir-fry pork for 2 minutes or until browned but still pink inside. Transfer to plate.
Add remaining oil to pan; stir-fry garlic, onion and ginger for 1 minute. Add carrots, cabbage, mushrooms and 2 tbsp (25 mL) water; cover and cook for 3 minutes or until tender-crisp, stirring halfway through. Return pork and any accumulated juices and bean sprouts to skillet. Stir sauce mixture and add to skillet; stir-fry until boiling and slightly thickened, about 2 minutes. Sprinkle with green onions, if using.
Nutritional Information
1 Serving
- Protein: 26 grams
- Fat: 10 grams
- Carbohydrate: 20 grams
- Calories: 274
- Fibre: 4 grams
- Sodium: 875 mg