From our Popular Recipe results for Pork Stir Fry
Low Fat Vegetable Tofu and Pork Stir-Fry
- l6 ounces firm tofu
- 1 1/2 cups raw rice
- 4 ounces pork tenderloin, or boneless loin chops
- 1 tablespoon vegetable oil
- 1/2 cup sliced green onions
- 2 tablespoons minced fresh garlic
- 1 tablespoon minced fresh ginger, or more to taste
- 2 1/2 tablespoons soy sauce
- l6 ounces fresh vegetable stir-fry mix
- To remove excess water from tofu, place between two double layers of paper towel and set on a plate.
- Put another plate on top; weight with a heavy pan.
- Let stand at room temperature for 15 minutes.
- Meanwhile, begin cooking rice according to package directions.
- Remove tofu and cut crosswise into 1/2-inch slices, then lengthwise into 1-inch pieces.
- Cut pork into 1/4-inch-thick slices, then cut slices into 1/4-inch-wide strips.
- In large skillet, over high heat, heat oil.
- Add pork and saute about 5 minutes, or until no longer pink in the center.
- Transfer pork to a plate.
- Add tofu to skillet; cook about 3 minutes per side, or until browned on both sides.
- Add green onions, garlic and ginger; saute for 1 minute.
- Add soy sauce, vegetables and the reserved pork.
- Saute about 3 minutes, or until vegetables are just tender.
- Serve the stir-fry spooned over the rice.
- Note: To slice pork easily, put in freezer for about 15 minutes to stiffen slightly.
- For a vegetarian version, omit pork.
- Per serving: About 352 calories, 21g protein, 46g carbohydrate, 10g fat, 26% calories from fat, 11mg cholesterol, 470mg sodium, 4g fiber