Teriyaki Pork Stir-fry

This is a great stir-fry recipe that I got out of the Weight Watchers "Flex and Core" cookbook. It looked so good that I even decided to take a picture. The 1 cup of brown rice will add another 4 points to the stir-fry points.



Teriyaki Pork Stir-fry

Serves: 4
Points: 5

Ingredients

4 tsp sunflower oil
1 pound pork tenderloin, trimmed and cut into 1x1/4 inch think strips
1/4 pound fresh shiitake (I use baby bellas) mushrooms, stems removed and sliced
1 red bell pepper cut into thin strips
1 Tbsp grated peeled fresh ginger
2 garlic cloves, minced
1/4 pound fresh snow peas, trimmed and halved lengthwise
1/4 cup reduced-sodium chicken broth
3 Tbsp reduced-sodium teriyaki sauce
1 tsp grated orange zest

Instructions

1) Heat a large non-stick skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 tsp oil and swirl to coat the pan, then add half the pork. Stir-fry until browned and cooked through, about 4 minutes. Transfer to a plate with a slotted spoon. Repeat with remaining pork.


2) Heat the remaining 2 tsp oil in the same skillet over medium-high heat. Add the mushrooms and stir-fry until they begin to soften; about 1 minute. Add the bell pepper, ginger and garlic; stir-fry until softened, about 2 minutes. Add the pork and snow peas; stir-fry until the snow peas turn bright green, about 1 minute. Add the broth, teriyaki sauce and orange zest. Cook until sauce slightly thickens and the vegetables are crisp tender, about 1 minute.