[wpurp-searchable-recipe] – – lean boneless pork loin (cut into bite-size strips), low sodium soy sauce, water, cornstarch, olive oil, chili powder, ground cumin, sliced bok choy, broccoli florets (lightly steamed), sliced carrot, medium red bell peppers (de-seeded, de-ribbed and cut into 3-inch pieces), walnut pieces, DO-AHEAD TIP: Marinate pork for 30 minutes (see recipe) and lightly steam broccoli.; Place pork strips in a large zipper-topped plastic bag. ; Prepare marinade: Combine soy sauce, water and cornstarch; pour half over the pork strips (reserving remainder); seal bag and turn to coat then refrigerate for 30 minutes. ; Heat the olive oil in a large non-stick skillet over high heat; add half of the pork strips, the chili powder and cumin; stir-fry pork until browned; remove from skillet. ; Add more oil to the pan if necessary and stir-fry remaining pork; remove from skillet. Add bok choy, broccoli, carrot and bell pepper to the skillet; stir-fry for 2 minutes, or until tender-crisp. ; Return pork to the skillet; add walnut pieces and reserved marinade; stir-fry for 1 to 2 minutes or until heated through.; – <strong>SERVING SUGGESTION:</strong> Serve over brown rice.
<strong>VEGETARIAN:</strong> Use extra-firm tofu instead of pork.
<strong>KOSHER:</strong> Use boneless skinless chicken thighs instead of pork.
<strong>GLUTEN FREE:</strong> Make sure soy sauce is gluten free. Use arrowroot starch instead of cornstarch.
<strong>NUTRITION:</strong> Per Serving: 230 Calories; 8g Fat; 25g Protein; 16g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 904mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 1/2 Fat. Points: 6
– Dinner – Classic[/wpurp-searchable-recipe]
