Low Sodium Spicy Stir-Fried Pork
Elevate your weeknight dinner game with this flavorful and guilt-free Low Sodium Spicy Stir-Fried Pork recipe, crafted for those seeking bold taste with heart-healthy benefits. Tender pork tenderloin, lightly marinated and stir-fried to perfection, pairs harmoniously with crisp vegetables like snow peas, red bell peppers, and carrots for a colorful and nutrient-packed dish. A delectable sauce made from low sodium soy sauce, chicken broth, honey, and rice vinegar brings a perfect balance of sweetness and tanginess, while aromatic ginger, garlic, and a kick of red chili flakes provide an irresistible spicy flair. Finished with sesame oil and fresh green onions, this quick and easy stir-fry is ideal for serving over fluffy brown rice, making it a wholesome, low-sodium option that doesn't skimp on flavor. Ready in just 30 minutes, it's perfect for busy families craving a satisfying and healthy meal.
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Recipe Information
Ingredients
- 450 grams pork tenderloin
- 2 tablespoons cornstarch
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1 cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 1 cup snow peas
- 2 stalks green onions, sliced
- 2 tablespoons vegetable oil
- 2 cups cooked brown rice
Instructions
Thinly slice the pork tenderloin into bite-sized strips. Toss the pork with 2 tablespoons of cornstarch and 1 tablespoon of low sodium soy sauce. Let it marinate for 10 minutes.
In a small bowl, whisk together the low sodium chicken broth, rice vinegar, honey, and the remaining 1 tablespoon of low sodium soy sauce. Set the sauce aside.
Heat a large, non-stick skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, add the marinated pork in a single layer. Stir-fry for 3-4 minutes until browned and just cooked through. Remove the pork from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced ginger, garlic, and red chili flakes, stirring for 30 seconds until fragrant.
Add the carrots, bell peppers, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked pork to the skillet and pour the sauce over the top. Stir well to coat evenly.
Cook for another 2-3 minutes until the sauce thickens and everything is heated through.
Drizzle the sesame oil over the stir-fry and toss one final time. Remove from heat.
Garnish with sliced green onions and serve immediately over cooked brown rice.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 30.3 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 176 mg | 14% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3485 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
