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This healthy — and tasty — recipe for Teriyaki Pork Stir-Fry can be prepared with ease in just 30 minutes.

Teriyaki Pork Stir-Fry a healthy meal that can be made in only 30 minutes

Most diets are quick fixes that rely on the myth that certain foods have extraordinary properties that cause you to lose or gain weight.

Experts agree, however, the real problem is the "super-size" phenomenon. Americans are eating more and incorporating less physical activity in their lifestyle.

Everyone needs to be aware of portion size, even those not trying to lose weight.

Few people pay attention to the number of calories they consume.

Successful weight loss — losing weight and keeping it off — can be accomplished by making simple changes. Give exercise a chance. You can enjoy the positive benefits of good health and weight maintenance when you incorporate physical activity, balanced nutrition, variety and moderation in your routine. You can start with this delectable dish that can be on the table in 30 minutes or less.

Teriyaki Pork Stir-Fry

2/3 cup reduced-sodium soy sauce

cup packed brown sugar

1 tablespoon cornstarch

2 teaspoons peeled,

finely chopped fresh gingerroot

2 garlic cloves, pressed


crushed red pepper flakes

1 pound boneless pork loin chops, cut into 1/8-inch strips

2 cups instant

whole-grain brown rice

1 cups water

1 medium red bell pepper,

cut into -inch strips

6 ounces fresh snow peas, trimmed

1 bunch green onions with tops,

cut into 1-inch pieces (about 6 to 8)

1 teaspoon sesame oil, divided

1 can (8 ounces)

bamboo shoots, drained

In small batter bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop gingerroot using food chopper. Add gingerroot, garlic pressed with garlic press and red pepper flakes to soy sauce mixture.

Using a chef's knife, cut pork into 1/8-inch-thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.

Meanwhile, cook rice in small — 2-quart — saucepan according to package directions. Cut bell pepper into -inch strips, trim snow peas and cut green onions into 1-inch pieces.

Heat teaspoon oil in stir-fry skillet over high heat until hot. Remove pork from marinade using nylon slotted spoon; add to skillet, reserving marinade. Using bamboo spatula set, stir-fry 1 to 2 minutes or until pork is no longer pink. Remove from skillet; keep warm.

Heat remaining teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.

Yield: 6 servings.

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