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RECIPE
13 INGREDIENTS15 STEPS1HR

Asparagus, Red Pepper and Pork Stir Fry

4.7
3 Ratings

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A recipe by Prevention Magazine: "Stir-fries are an easy way to get a great-tasting meal on the table in a hurry—and they can be super healthy, too, when not loaded with oil or sugary sauces. This pork dish delivers on both promises by taking only minutes to make and by being big on taste."
1HR
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1/2
Small  Onion
1 Tbsp
Gluten-Free Hoisin Sauce
1 Tbsp
Sesame Oil
2
Scallions
1 2/3 cups
2 Tbsp
Low-Sodium Tamari
2/3 cup
1 clove
1/4 tsp

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Nutrition Per Serving

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CALORIES
501
FAT
15.1 g
PROTEIN
37.7 g
CARBS
56.1 g

Cooking Instructions

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Step 1
Combine the Quinoa (4 ounce) with one cup of water and Salt (1/4 teaspoon) in a small saucepan over high heat. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
Step 2
Remove from heat and let sit, covered, for at least 10 minutes before fluffing with a fork. Set aside.
Step 3
Remove Fresh Cilantro (0.25 ounce) from stems and discard stems. Chop cilantro leaves.
Step 4
Meanwhile, cut the Onion (1/2) into quarter inch diced pieces. Place into a medium bowl. Mince the Garlic (1 clove) and set aside. Using the back of a spoon, peel the Fresh Ginger (0.25 ounce). Mince and set aside.
Step 5
Cut Red Bell Pepper (1) in half and discard stem, seeds, and pith. Cut into quarter inch slices and set aside.
Step 6
Trim Asparagus (8 ounce) by snapping the thicker bottom ends where they break naturally. Cut into two inch pieces diagonally, and set aside. Cut Scallion (2) into one inch pieces and set aside.
Step 7
Pat dry the Pork Tenderloin (8 ounce) with paper towels and cut into three quarter inch cubes. Place in a medium bowl. Add half of the Low-Sodium Tamari (1 tablespoon) and stir until coated.
Step 8
In a small bowl, combine Gluten-Free Hoisin Sauce (1 tablespoon) and remaining Low-Sodium Tamari (1 tablespoon).
Step 9
In a large saute pan over medium high heat, add Sesame Oil (1 teaspoon). When pan is hot, add the pork and sear for five minutes.
Step 10
Transfer pork to a plate and set aside. In the same large saute pan, over high heat, add the remaining Sesame Oil (2 teaspoon) and heat.
Step 11
Add the onion, garlic, and ginger, and cook for one minute.
Step 12
Add the bell pepper and asparagus and cook for an additional three minutes.
Step 13
Add the green onions, hoisin mixture, and return the pork to the pan with any juices that have accumulated. Cook for one minute until fully incorporated.
Step 14
Fluff the quinoa with a fork and fold in cilantro. In the center of two plates, place the quinoa. Top with the pork and vegetables stir fry.
Step 15
Serve and enjoy!

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Nutrition Per Serving
Calories
501
% Daily Value*
Fat
15.1 g
19%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
73.7 mg
25%
Carbohydrates
56.1 g
20%
Fiber
8.8 g
31%
Sugars
11.4 g
--
Protein
37.7 g
75%
Sodium
1544.3 mg
67%
Vitamin D
0.3 µg
2%
Calcium
91.4 mg
7%
Iron
7.7 mg
43%
Potassium
1250.9 mg
27%
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