In a large skillet, cook pork in 1 tablespoon hot oil over medium-high heat for 3 to 5 minutes or until no longer pink (145 degrees). Transfer meat to a platter; keep warm.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Using frozen veggies and bottled sauce helps get this stir-fry to the table fast.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. boneless pork top loin chops, cut into bite-size strips | ||
| 2 tbsp. Hy-Vee canola oil, divided | ||
| 1 (10-oz.) pkg PictSweet frozen seasoned summer vegetables with cracked pepper seasoning | ||
| ⅓ c. Hy-Vee stir-fry sauce | ||
| 1 (8.8-oz.) pkg cooked whole grain brown rice |
Things To Grab
- Large skillet
- Meat thermometer
Directions
- In same skillet, cook vegetables in remaining 1 tablespoon oil over medium-high heat for 3 to 5 minutes or until tender. Add pork and stir fry sauce to skillet. Heat through.
- Meanwhile, heat rice in the microwave according to package directions. Serve pork and vegetable mixture over rice.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 50mg
- Sodium: 880mg
- Total Carbohydrates: 28g
- Protein: 22g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Back to School 2016.