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Ingredientes
- 1/2 c. fat-free chicken broth
- 1/4 c. hoisin sauce
- 1/4 c. orange marmalade (I used sugar free)
- 1 tsp seasoned rice vinegar (I used cider vinegar)
- 1 Tbsp. cornstarch
- 1 tsp sesame oil (I used Canola oil)
- 1 tsp grated ginger root
- 1 x clove garlic chopped
- 1/4 tsp five-spice pwdr (Chinese)
- 1 lb pork tenderloin
- 3 c. broccoli florets
- 1 c. sliced red bell pepper
- 1 c. yellow bell peppers sliced
- 4 c. cooked brown rice">rice or possibly white rice">rice
Direcciones
- In a medium bowl, whisk together chicken broth, hoisin sauce, marmalade, vinegar, cornstarch, sesame oil, gingerroot, garlic, and five-spice pwdr. Set aside.
- Trim any visible fat from pork. Cut pork crosswise into 1/4 inch thick slices.
- Spray a large, non-stick wok or possibly skillet with non-stick spray. Add in pork. Cook and stir over high heat till no longer pink. Add in broccoli and peppers. Reduce heat to medium-high. Cook for 3 more min. Add in sauce and cook till bubbly and thickened. Serve pork and vegetables over warm, cooked rice.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 462 | |
| Calories from Fat 43 | 9% |
| Total Fat 4.8g | 6% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 71mg | 24% |
| Sodium 391mg | 16% |
| Potassium 815mg | 23% |
| Total Carbs 74.04g | 20% |
| Dietary Fiber 3.3g | 11% |
| Sugars 17.96g | 12% |
| Protein 29.61g | 47% |
