Pork-Veggie Stir-Fry

Recipe

Main Dish
Pork-Veggie Stir-Fry

Primary Media

Rice topped with stir fried veggies and pork

User Rating

3.57 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
20min
Prep
20min
Total

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    Description

    Using frozen veggies and bottled sauce helps get this stir-fry to the table fast.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    c.Hy-Vee stir-fry sauce
    1(8.8-oz.) pkg cooked whole grain brown rice

    Things To Grab

    • Large skillet
    • Meat thermometer

    Directions

    1. 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.

    2. 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.
    3. Meanwhile, heat rice in the microwave according to package directions. Serve pork and vegetable mixture over rice.

    Nutrition facts

    Servings

    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 50mg
    • Sodium: 880mg
    • Total Carbohydrates: 28g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 6%
    0%
    Iron 6%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Back to School 2016.