Low Sodium Stir Fry
Flavorful low sodium pork stir fry with lots of yummy veggies!
Servings: 6 cup
- 3/4 pound pork tenderloin thinly sliced
- 1/2 head broccoli cut into florets
- 1 red bell pepper sliced
- 1 8 oz can water chestnuts drained
- 2 Tbs low sodium soy sauce
- 2 teaspoons vegetable oil
- 2 cloves garlic minced
- 2 inches fresh ginger peeled and grated
- 2 green onions chopped
- 1 cup low sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 3 cups brown rice cooked
- Combine first low sodium soy sauce (2 tablespoons) with vegetable oil, garlic, ginger and green onion. Add pork to marinade. Let sit 30 minutes.
- Meanwhile, blanch broccoli. Make sauce by whisking together broth, cornstarch, additional 2 tablespoons low sodium soy sauce, hoisin sauce and sherry. Set aside.
- Drain marinade from pork. Discard the marinade.
- Heat 1 teaspoon of vegetable oil in a skillet. Add pork and cook until opaque, about 1 minute. Transfer to a plate.
- Heat another teaspoon of vegetable oil in a skillet and add broccoli, peppers and water chestnuts. Stir fry until tender crisp. Add pork and sauce. Continue to cook until sauce thickens, about 3 minutes.
- Serve 1 cup stir fry over 1/2 cup rice. Garnish with additional green onion if desired.
Nutrition Info (per 1 cup stir fry + 1/2 cup brown rice): 603 calories, 7g fat, 2g saturated fat, 35mg cholesterol, 436mg sodium, 41g carbohydrate, 4g fiber, 1g added sugar, 18g protein, 38mg calcium, 542mg potassium, 316mg phosphorus, 18mg oxalate (12mg with white rice instead of brown)