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Pork Saute with Vegetables
Made by: Amanda Figge, Springfield Clinic
• 1 teaspoon peanut oil
• 1 pound boneless pork (about 2 thick-cut chops), cut into 1-inch cubes
• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 1 tablespoon rice or red wine vinegar
• 2 tablespoons sugar
• 1 piece fresh ginger (about 1 to 2 inches), peeled and thinly sliced,
to make about 1 tablespoon
• 3 to 4 cloves garlic, peeled and chopped
• 3 cups assorted mushrooms
• 2 cups snow peas, ends trimmed
• 4 cups angel hair pasta
Heat oil in a deep frying pan, big enough so the pork fits on one layer. Brown pork on one side, then turn to brown other side, about three minutes in all. Sprinkle ginger and garlic over pork. Mix soy sauce, water, vinegar, and sugar and pour over all. Bring to a boil.
Cover and turn heat to low. Cook five minutes and add mushrooms. Cook five minutes more and stir to coat meat and mushrooms with sauce. Layer snow peas on top. Cook two more minutes, or just until snow peas are bright green. Remove from heat and pour over angel hair pasta.
For the pasta, bring water in a large pot to a boil at the same time you’re browning meat. Put pasta in the pot after you add the mushrooms to the frying pan. You should be ready to drain the pasta and serve when you put the snow peas on top of the pork.
Serves four. Each serving contains about 402 calories, 48 g carbohydrates, 33 g protein, 8 g fat, 650 mg sodium, and 5 g fiber.
This recipe aired October 10, 2013.
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