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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Heart Healthy Recipe Ingredients:
1 cup reduced-sodium chicken broth |
1 tablespoon reduced sodium soy sauce |
2 teaspoons cornstarch |
2 teaspoons curry powder |
1/4 teaspoon crushed red pepper flakes |
1 lb boneless pork chop |
1/2 medium onion, cut into slivers |
2 garlic cloves, minced |
3 cups broccoli florets |
1 cup diagonally sliced carrot |
1 teaspoon canola oil |
3 cups hot cooked rice |
1/4 cup lightly dry roasted salted peanut |
Directions:
1. Stir together broth, soy sauce, cornstarch, curry powder, and red pepper. Set aside.
2. Trim fat from pork chops. Thinly slice across the grain into bite-size strips. Set aside.
3. Lightly coat a nonstick wok or large skillet with cooking spray. Heat over medium-high heat; stir-fry onion and garlic for 1 minute. Remove from wok.
4. Add broccoli and carrot to wok. Stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.
5. Add oil to wok. Stir-fry pork, half at a time, for 1 to 3 minutes or until no longer pink. Return all pork to wok. Stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened. Return all vegetables to wok and heat through.
6. Serve pork mixture over hot cooked rice. Sprinkle with peanuts.
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