Stir Fried Pork With Vegetables Ww Recipes

STIR FRIED PORK WITH VEGETABLES (WW)

Stir Fried Pork With Vegetables (Ww) image

Make and share this Stir Fried Pork With Vegetables (Ww) recipe from Food.com.

Provided by lazyme

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
2 medium onions, cut into 1/4-inch slices
2 cups broccoli florets
1 medium red bell pepper, seeded & cut into 1-inch pieces
1 medium zucchini, halved lengthwise & cut into 1-inch pieces
1 cup sugar snap pea
10 ounces lean boneless pork loin, cut into 1/4-inch strips
1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1 pinch black pepper, freshly ground
1 tablespoon white wine vinegar

Steps:

In large nonstick skillet, heat oil; add onions.
Cook over medium-high heat, stirring frequently, 5 minutes, until softened.
Add broccoli and 1/4 cup water; cook, covered, 4 minutes, until broccoli is tender.
Add bell pepper, zucchini and peas; cook, covered, 2 minutes, until bell pepper is tender.
Move vegetables to sides of skillet, making a well in center; place pork, thyme, salt and black pepper into well.
Cook pork mixture, stirring frequently, 6 minutes, until pork is browned on all sides.
Add vinegar; toss pork mixture and vegetables together.
Cook, continuing to toss, 3 minutes, until pork is cooked through.
SERVING (1 1/2 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins.
PER SERVING: 190 Calories, 7 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 226 mg Sodium, 14 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 82 mg Calcium; 3 points.

Nutrition Facts : Calories 255.4, Fat 13.1, SaturatedFat 4.2, Cholesterol 58.1, Sodium 204.2, Carbohydrate 13.4, Fiber 2.9, Sugar 4.9, Protein 22.2

PORK AND VEGETABLE STIR FRY

Pork and Vegetable Stir Fry image

marinate the meat the night before, and have dinner on the table in minutes. from today's NY Times, this goes well over rice.

Provided by chia2160

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb pork tenderloin
1/4 cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or 2 tablespoons Chinese wine
2 teaspoons sesame oil
1 garlic clove, minced
1/8 teaspoon hot red pepper flakes
1 1/2 teaspoons corn or 1 1/2 teaspoons canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 1/2 cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushroom
1 cup sliced shiitake mushroom
3 cups bean sprouts
2 tablespoons finely chopped cilantro

Steps:

Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

Stir-Fried Vegetables with Chicken or Pork image

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

Provided by Nishana Lee

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

Steps:

Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g

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