Stir-fries are perfect for busy weeknights because they take under 15 minutes to prepare, and you can us any protein or vegetables you wish!
I chose to use lots of colorful veggies and lean pork, but you can also make this with chicken, beef, shrimp or even tofu if you wish. The stir fry sauce has a slight kick from the sriracha which I love, but if you’re not a fan of spicy food, leave it out (or add more if you like it HOT!)
Stir Fried Pork and Veggies
Servings: 4 • Serving Size: 1 1/4 cups • Old Pts: 5 • Weight Watchers Points+: 6
Calories: 233 • Fat: 8 g • Protein: 28 g • Carbs: 13 g • Fiber: 2 g • Sugar: 3 g
Sodium: 509 mg • Cholesterol: 75 mg
- 4 (4 oz) boneless pork chops, sliced into 2-inch thin strips
- 2 tsp corn starch
- 1 1/2 tbsp soy sauce or GF soy sauce
For the sauce:
- 1 1/2 tbsp soy sauce or GF soy sauce, divided
- 1/2 lime
- 1/2 tsp honey
- 1 tsp toasted sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons sriracha
For the stir fry:
- 2 teaspoons oil
- 2 teaspoons grated ginger
- 3 crushed garlic cloves
- 4 oz snow peas
- 1 cup sliced shiitake mushrooms
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
Place the pork in a bowl and toss with corn starch and 1 1/2 tbsp of the soy sauce. Set aside.
In a small bowl combine the remaining soy sauce, lime juice, honey, sesame oil, vinegar and sriracha, mix well and set aside.
Add the remaining oil, ginger, garlic, snow peas, mushroom and bell pepper; stir and pour the sauce over the vegetables. Cook on low heat 2 minutes. Return the pork to the wok, stir and serve topped with scallions in 4 dishes.