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Ingredientes
- 1/2 c. Barbecue sauce (I prefer Bullseye Origional)
- 3 Tbsp. Honey
- 2 Tbsp. Soy sauce
- 1/4 tsp Crushed red pepper flakes
- 12 ounce Pork tenderloin, sliced (1/2 inch slices)
- 25 whl baby carrots
- 1 c. Fresh snow pea pods
Direcciones
- Combine barbecue sauce, honey, soy sauce, and red pepper flakes together.
- Set aside. Spray 12-inch nonstick skillet or possibly wok with cooking spray. Heat skillet over medium heat. Add in pork slices, and cook for about 5 min
- (or possibly till no longer pink), stirring occasionally. Add in sauce mix and carrots. Cook for about 10 min. Add in pea pods, and cook an additional 6 min (or possibly till pea pods are bright green, and mix is warm), stirring occasionally. Serve over angel hair pasta or possibly white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.04g | 3% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 53mg | 18% |
| Sodium 894mg | 37% |
| Potassium 631mg | 18% |
| Total Carbs 32.67g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 24.2g | 16% |
| Protein 18.89g | 30% |
