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Ingredientes
- 1Â 1/2 lb pork loin cut into 1" cubes
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 3 Tbsp. veg. oil
- 1Â 1/2 tsp cornstarch
- 1 Tbsp. water
- 1 x onion cut into thin slices
- 3 x carrots cut 2"-long slices
- Â Â about 1/2" wide and 1/8" thick
- 3 c. bok choy cut in 1" pcs - (abt 1/2 lb)
- 2 x garlic cloves chopped
- 1/2 tsp celery seeds
- 1/2 c. canned low-sodium chicken broth
- Â Â or possibly homemade stock
- 1/4 c. fresh orange juice
Direcciones
- In a medium bowl, toss the pork loin with 1/4 tsp. of the salt and the pepper. In a large frying pan or possibly wok, heat 1 Tbsp. of the oil over moderately-high heat. Add in half the pork and cook, stirring, till browned, 2 to 3 min. Remove. Repeat with another Tbsp. of the oil and the remaining pork. Remove.
- In a small bowl, combine the cornstarch and water. Heat the remaining 1 Tbsp. oil in the pan. Add in the onion, carrots, bok choy, garlic, and celery seeds. Cook, stirring, for 3 min. Stir in the broth and orange juice and bring to a simmer. Add in the pork and any accumulated juices and the remaining 3/4 tsp. salt and simmer till the meat is just done, 1 to 2 min. Add in the cornstarch mix and cook, stirring, till the sauce thickens, about 1 minute.
- This recipe yields 4 servings.
- Comments: Celery isn't among the vegetables in this tasty pork stir-fry, but the celery seeds will make you think there's a generous quantity. Serve the stir-fry with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 495 | |
| Calories from Fat 365 | 74% |
| Total Fat 40.65g | 51% |
| Saturated Fat 11.26g | 45% |
| Trans Fat 0.26g | |
| Cholesterol 89mg | 30% |
| Sodium 718mg | 30% |
| Potassium 697mg | 20% |
| Total Carbs 10.64g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.88g | 3% |
| Protein 21.83g | 35% |
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