The bounty of spring is arriving in the produce section of your Dallas/Fort Worth Whole Foods stores (locate one near you). Preparing a wonderfully nutritional meal is easier than ever this time of year, and a cost effective way to experiment with vegetables that are unfamiliar to the dinner table.
Celebrate the richness and freshness of spring with your family by preparing this vibrantly colored dish courtesy of Whole Foods Market recipes (link here).
Pork Stir Fry with Asparagus, Peppers and Green Onions
- 1 Tbsp reduced sodium Tamari
- 12 oz pork tenderloin, cut lengthwise in half and then thinly sliced
- 1 C low sodium vegetable broth
- 2 Tbsp rice wine vinegar
- 1 Tbsp cornstarch
- 2 tsp grated ginger
- 2 cloves garlic, minced
- 1 LB asparagus, trimmed and cut into 1 inch pieces
- 1 red bell pepper, thinly sliced
- 1 C 1 inch pieces green onion
- 3 C cooked brown rice, quinoa, or bulgur, warmed
- Place tamari in a small bowl with pork, toss to coat and set aside. Whisk together broth, vinegar, cornstarch, ginger and garlic in a separate bowl and set aside.
Heat a large skillet over medium high heat. Add pork and cook, stirring, until cooked through, 2-3 minutes. Remove pork and juices in a bowl, cover and keep warm.
Add ¼ cup water to the skillet and bring to a simmer. Stir in asparagus, pepper and green onion. Reduce heat to medium and cover. Cook 5 minutes, uncover and continue to cook until asparagus is for, tender, 2-3 minutes.
Transfer vegetables to the bowl with pork. Whisk broth mixture and add to skillet. Bring to a boil over medium high heat and boil 1 minute, stirring. Add pork and vegetables back to skillet and stir to coat and heat through. Serve over rice, quinoa, or bulgur.
One serving provides:
- 280 Calories
- 4 grams Fat
- 36 grams Carbohydrates
- 23 grams Protein