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Makes 6 servings
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon finely chopped fresh ginger or 1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon chili powder
1 1/2 pounds lean boneless pork, cut into bite-size strips
2 cups broccoli florets
1 cup thinly sliced carrots (2 medium)
1 cup cauliflower florets
2 tablespoons white vinegar
1 tablespoon curry powder
2 cups hot cooked brown rice
1. In a large skillet over medium-high heat, stir together oil, soy sauce, garlic powder, ginger, pepper, cardamom, and chili powder.
2. Add half the pork; cook, stirring frequently, 3 minutes. Using a slotted spoon, remove meat from skillet. Repeat with remaining pork.
3. Return all meat to pan. Add broccoli, carrots, cauliflower, vinegar and curry powder. Bring to a boil; reduce heat and cover. Simmer 3 to 5 minutes, or until vegetables are crisp-tender, stirring occasionally. Serve over rice.
Nutrition facts per serving:
301 calories, 28g protein, 21g carbohydrate, 11g fat (3g saturated), 3g fiber