Lemon-Ginger Pork Stir-Fry

Servings: 4

 

 

Ingredients

• 8   ounces 

  angel hair pasta
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  1   pound 

  pork tenderloin
• 1   tablespoon 

  cornstarch
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  1   

  vegetable oil
• 1/4  teaspoon 

  salt
• 1/8  teaspoon 

  pepper
• 6   ounces 

  sugar-snap peas
• 1   

  sweet red pepper cut into 1/4-inch wide slices
• 1/2  cup 

  fresh lemon juice
• 2   tablespoons 

  bottled chili sauce
• 1   teaspoon 

  grated lemon rind
• 1   teaspoon 

  grated fresh ginger

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Directions

1.

Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.

2.

Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips.

3.

Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.

4.

In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.

Nutrition information

Per Serving: cal. (kcal) 575, Fat, total (g) 12, chol. (mg) 67, sat. fat (g) 2, fiber (g) 5, pro. (g) 33, sodium (mg) 442, Percent Daily Values are based on a 2,000 calorie diet