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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 6 |
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I have not this stir fry. I'm posting this for safe keeping. I found this recipe in Fitness magazine. Ingredients:
2 tablespoons olive oil |
1 tablespoon reduced sodium soy sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon finely chopped fresh ginger or 1/4 teaspoon ground ginger |
1/2 teaspoon black pepper |
1/2 teaspoon ground cardamom |
1/2 teaspoon chili powder |
1 1/2 lbs lean boneless pork, cut into bite size strips |
2 cups broccoli florets |
1 cup thinly sliced carrot (2 medium) |
1 cup cauliflower floret |
2 tablespoons white vinegar |
1 tablespoon curry powder |
2 cups hot cooked brown rice |
Directions:
1. In a large skillet over medium-high heat, stir together oil, soy sauce, garlic powder, ginger, pepper, cardamom and chili powder.
2. Add half the pork; cook, stirring frequently, 3 minutes. Using a slotted spoon, remove meat from skillet. Repeat with remaining pork.
3. Return all meat to pan. Add broccoli, carrots, cauliflower, vinegar and curry powder. Bring to a boil; reduce heat and cover. Simmer 3-5 minutes, or until vegetables are crisp-tender, stirring occasionally. Serve over rice.
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