In a large skillet, cook pork in 1 tablespoon hot oil over medium-high heat for 3 to 5 minutes or until no longer pink (145 degrees). Transfer meat to a platter; keep warm.
Using frozen veggies and bottled sauce helps get this stir-fry to the table fast.
Servings and Ingredients
|1 lbs.||boneless pork top loin chops, cut into bite-size strips|
|2 tbsp.||Hy-Vee canola oil, divided|
|1||(10-oz.) pkg PictSweet frozen seasoned summer vegetables with cracked pepper seasoning|
|⅓ c.||Hy-Vee stir-fry sauce|
|1||(8.8-oz.) pkg cooked whole grain brown rice|
Things To Grab
- Large skillet
- Meat thermometer
- In same skillet, cook vegetables in remaining 1 tablespoon oil over medium-high heat for 3 to 5 minutes or until tender. Add pork and stir fry sauce to skillet. Heat through.
- Meanwhile, heat rice in the microwave according to package directions. Serve pork and vegetable mixture over rice.
360 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 50mg
- Sodium: 880mg
- Total Carbohydrates: 28g
- Protein: 22g
Vitamin A 8%
Vitamin C 6%
Hy-Vee Seasons Back to School 2016.