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Pork and Vegetable Stir-Fry over Brown RiceEnjoy this quick and simple stir-fry with succulent pork and crisp vegetables in an orange-ginger sauce
Recipe Rating  4 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 20 minutes Servings: Makes 4 servings (1 cup stir-fry and 1 cup rice each)
| Ingredients |
- 2 tablespoons Pure Wesson® Vegetable Oil, divided
- 1 pound lean boneless pork loin chops, cut into 1/4-inch thick strips
- 1 pkg (16 oz each) frozen stir-fry vegetables
- 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
- 1/2 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
- 4 cups hot cooked brown rice
- Cilantro leaves and La Choy® Chow Mein Noodles, optional
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| Directions | - Heat 1 tablespoon oil in large skillet or wok over high heat. Add pork and cook about 3 minutes, stirring occasionally until lightly browned. Remove from skillet; set aside and keep warm.
- Add remaining 1 tablespoon oil to skillet. Add vegetables and water chestnuts; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in sauce to coat pork and vegetables. Continue heating until mixture is hot.
- Divide rice between 4 plates and top with equal amounts of pork and vegetable stir-fry. Garnish with cilantro and serve with chow mein noodles, if desired.
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| Cook's Tips | La Choy® Chow Mein Noodles and La Choy® Rice Noodles add delicious, crunchy texture to favorite Asian dishes.
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 Nutrition Facts Amount per Serving Calories 535 % Daily Value* Total fat 21% 14 g Saturated fat 15% 3 g Cholesterol 25% 76 MG Sodium 16% 392 MG Carbohydrate 21% 63 g Dietary fiber 20% 5 g Sugars 1% 12 g Protein 68% 34 g Vitamin A 13% Vitamin C 26% Calcium 6% Iron 14% * Percent Daily Values are based on a 2,000 calorie diet |
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