Pork and Stir-Fried Vegetables with Spicy Asian Sauce

Use your favorite sliced vegetables in place of the zucchini and bell pepper; mushrooms and water chestnuts would also be good. To round out the meal, serve with quick-cooking rice stick noodles.

Yield: 4 servings (serving size: about 1 cup)

Ingredients

• 1  teaspoon  canola oil
• 1/4  cup  hoisin sauce
• 1/4  cup  ketchup
• 1  teaspoon  low-sodium soy sauce
• 1/2  teaspoon  bottled minced garlic
• 1/8  to 1/4 teaspoon ground red pepper
• 1  (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
• 1  teaspoon  black pepper
• 1/4  teaspoon  salt
• 2  teaspoons  dark sesame oil
• 1  cup  presliced zucchini
• 1  cup  presliced red bell pepper
• 1  teaspoon  bottled ground fresh ginger (such as Spice World)
• 1/2  cup  chopped green onions
• 1  teaspoon  toasted sesame seeds

Preparation

Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.

Nutritional Information

Calories:

244 (31% from fat)

Fat:

8.5g (sat 1.9g,mono 3.6g,poly 2.3g)

Protein:

25.6g

Carbohydrate:

15.6g

Fiber:

1.7g

Cholesterol:

74mg

Iron:

2mg

Sodium:

678mg

Calcium:

24mg