Ingredients
- 2 cups instant brown rice
- 1 Tbsp olive oil
- 1 lb pork chops, fat trimmed, cut into cubes
- 1 small red onion, slivered
- 3 cups frozen stir-fry vegetable mix
- 2 large radishes, thinly sliced
- 1 tsp ground ginger
- 1/4 cup white vinegar
Preparation
- Cook rice according to package directions. Set aside.
- In a large skillet, heat oil over medium-high. Add pork & onion. Cook 5 minutes each side or until pork is cooked through & juices run clear.
- Add vegetables to skillet & cook 4-5 minutes or until vegetables are crisp-tender.
- In a small bowl, add ginger & vinegar. Whisk together & pour over vegetables. Reduce heat to medium & simmer 4-5 minutes, stirring occasionally.
- Serve stir-fry over rice.
Tips
Swap rice for whole grain pasta in this recipe for a healthy twist!Nutrition Facts
4 servings per recipe | |
Serving size | (268g) |
Amount per serving Calories |
380 |
% Daily Value* |
|
Total Fat 8g | 10% |
Saturated Fat 1.5g | 8% |
Trans Fat 0g | |
Cholesterol 70mg | 23% |
Sodium 85mg
|
4% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 4g | 14% |
Total Sugars 2g | |
Includes 0g Added Sugars |
0% |
Protein 31g | |
Vitamin D 0mcg | 0% |
Calcium 32mg | 2% |
Iron 1mg | 6% |
Potassium 634mg | 15% |
* The % Daily Value (DV) 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. |
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