Thai Pork and Vegetable Stir Fry

Serves 6

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp low-sodium soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp chopped fresh ginger root (or 1/4 tsp ground ginger)
  • 1/2 tsp ground black pepper (or to taste)
  • 1/2 tsp ground cardamom
  • 1/2 tsp chili powder
  • 1 1/2 pounds pork loin (organic has less sodium), cut into strips or diced
  • 2 cups small broccoli floret pieces
  • 1 cup matchstick carrots or thinly sliced carrots
  • 1 cup cauliflower florets
  • 2 tbsp white wine vinegar
  • 1 tbsp curry powder
  • 2 cups cooked brown rice

Preparation

  1. In a large skillet, combine olive oil, soy sauce, garlic powder, ginger, black pepper, cardamom, and chili powder.
  2. Cook the pork half at a time. Add half of the pork. Stir-fry everything over medium-high heat for about 3 minutes. Remove pork from skillet. Repeat with the remaining half of the pork, then return all of the pork to the skillet.
  3. Mix in broccoli florets, carrots, cauliflower florets, vinegar, and curry powder to pork mixture. Bring to boiling then reduce heat.
  4. Cover and simmer for 3 to 5 minutes, stirring occasionally.
  5. Serve over cooked brown rice.

Nutritional Information per Serving

  • 310 Calories
  • 11 g Fat
  • 71 mg Cholesterol
  • 206 mg Sodium
  • 21 g Carbohydrate
  • 28 g Protein

Source: Diabetic Living Online

Photo Source: Ken Ilio / Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Pork

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