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| INGREDIENTS |
| 2 tsp. |
toasted sesame oil |
| 1 lb. |
pork tenderloin, sliced into 1 inch medallions |
| 2 tsp. |
minced ginger |
| 3 |
cloves garlic, minced |
| 2 |
red peppers, cut into strips |
| ⅓ cup |
low sodium picante sauce |
| 2 tbsp. |
low sodium peanut butter |
| 1 tbsp. |
low sodium soy sauce |
| 2 cups |
hot cooked brown rice |
| ¼ cup |
sliced green onions |
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| RECIPE |
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Heat oil in nonstick skillet over medium-high heat.
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Add pork, ginger and garlic, stir-fry for 1 minute.
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Add peppers and continue to stir-fry for 2 minutes.
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Add picante sauce, peanut butter and soy sauce, continue to stir fry until sauce is smooth and pork is no longer pink.
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Plate rice and put pork on top with green onions.
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| SERVING SUGGESTION |
SERVING SIZE:
½ cup each pork & rice
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
340 |
|
| Total Fat |
11 g |
|
| Sodium |
380 mg |
|
| Total Carbohydrates |
30 g |
|
| Fiber |
4 g |
|
| Protein |
29 g |
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