Who said Chinese takeout can't be healthy? This Asian-inspired dish uses lean pork and veggies to create a mouthwatering, authentic experience that won't ruin your diet. At 249 calories for a heaping cup, you'll be amazed to learn each serving contains 25 grams of protein. And best of all, you can make it in one large skillet for easy cleanup!
» Unsure how to dice the onion? Don't cry! Check it out:
Pro tip: Serve with rice (or quinoa) and orange slices.
Prep time: 25 minutes
Cook time: 12-15 minutes
Yield: 4 servings
Serving size: 1 heaping cup
1 pound pork tenderloin, trimmed of fat and cut in 1-inch pieces
2 tablespoons cornstarch
1½ tablespoons vegetable oil
1 red bell pepper, large dice
1 onion, large dice
1 cup reduced-sugar orange juice
1 tablespoon orange zest (optional)
1 tablespoon brown sugar
2 tablespoons seasoned rice vinegar
2 tablespoons less-sodium soy sauce
1 teaspoon fresh grated ginger (or dried ground)
1 tablespoon minced garlic
1 tablespoon cornstarch
Put the pork and cornstarch in a gallon-sized resealable bag. Seal the bag and shake it up to evenly coat all of the pork with cornstarch.
In a medium-sized mixing bowl, whisk together the sauce ingredients and set aside.
Heat a large skillet over medium heat and add ½ tablespoon of the vegetable oil, and the bell pepper and onion. Cook until almost soft, 6-8 minutes, then remove from the skillet and reserve on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet, and add the pork pieces. Brown the pork until nearly cooked through, 2 minutes on each side.
Increase the heat to medium-high and add the previously set-aside sauce and cooked vegetables to the skillet. Bring to a boil, and cook until thickened, and the pork is done, 4-6 minutes.
Serve with optional rice or quinoa, and orange slices to garnish.
Calories from fat: 70
Saturated Fat: 1g
The nutrition content of recipes on Popculture.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.