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Ingredients
US|METRIC
7 SERVINGS
- 1 1/2 lb. boneless pork loin roast (sliced then cut into thin strips)
- 5 Tbsp. brown sugar
- 5 Tbsp. soy sauce
- 2 Tbsp. rice vinegar (or regular vinegar)
- 1 Tbsp. sesame oil
- 2 tsp. ginger (freshly grated, or ½ tsp ground ginger)
- 1 bunch green onions (chopped, white parts only, reserve green ends for garnish, optional)
- 1 pinch red pepper flakes
- 1 1/2 Tbsp. corn starch
- 1 1/2 Tbsp. water
- 1 Tbsp. vegetable oil
- 2 large carrots (peeled, cut into large coins)
- 3 stalks celery (chopped into 1” pieces)
- 1/2 cup water (or chicken stock)
- 2 bell pepper (assorted colors, cut into ½ inch strips)
- 2 cups broccoli florets
- 8 oz. white button mushrooms (container fresh, sliced to ½ inch thickness)
- 8 oz. water chestnuts (drained well and sliced)
- 8 oz. bamboo shoots (drained well)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- onion tops (reserved chopped green)
- sesame seeds
- cooked rice (jasmine rice is our favorite)
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Directions
- 1. Place strips of pork loin into a zip top bag.
- 2. To make marinade, in a small bowl combine brown sugar, soy sauce, rice wine vinegar, sesame oil, ginger, chopped onion and red pepper flakes. Whisk well to combine. In a separate small bowl or cup, combine water and cornstarch and stir until dissolved.
- 3. Add all marinade ingredients and whisk until combined. Pour 1/4 cup of marinade mixture in zip top bag with sliced pork. Refrigerate for 20 minutes. Set aside remaining marinade.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol60mg20% |
| Sodium890mg37% |
| Potassium1070mg31% |
| Protein26g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber4g16% |
| Sugars11g |
| Vitamin A80% |
| Vitamin C110% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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