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Ingredientes
- 1 tbsp. vegetable oil
- 1 1/4 pound thin pork cutlets, cut in 1/2" wide strips
- 1/3 c. unsalted peanuts, optional
- 1 bag (16 ounce.) frzn mixed vegetables (broccoli, green beans, pearl onions & red bell pepper)
- 1 1/4 c. warm tap water
- 1 env. onion soup mix
- 1/2-1 teaspoon curry pwdr
- Pepper to taste
Direcciones
- Heat oil in a large skillet or possibly wok over medium-high heat till warm but not smoking. Add in pork and peanuts; stir fry about 4 min till meat is no longer pink in the middle and nuts are lightly browned. Remove from slotted spoon to serving platter. Put vegetables in skillet and stir fry till thawed and crisp tender, about 4 min. Remove to same platter. Put remaining ingredients in skillet; cook till sauce boils and mix dissolves. Add in pork and vegetables. Toss with sauce to coat proportionately. Heat through. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 158 | 43% |
| Total Fat 17.62g | 22% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 61mg | 20% |
| Sodium 856mg | 36% |
| Potassium 891mg | 25% |
| Total Carbs 23.33g | 6% |
| Dietary Fiber 6.4g | 21% |
| Sugars 0.93g | 1% |
| Protein 32.0g | 51% |
