6 servings / 22 min
Prep 10 min / Cook 12 min
Ingredients
- 2 tbsp (25 mL) canola oil, divided
- 1 lb (500 g) boneless pork loin, cut into strips
- 1 large carrot, thinly sliced diagonally
- 1 red pepper, cut into strips
- 1 yellow pepper, cut into strips
- 2 celery stalks, cut into strips
- 1 onion, cut into wedges
- 2 cloves garlic, chopped
- 1 tbsp (15 mL) fresh ginger, chopped
- 2 tbsp (25 mL) black bean sauce
- 2 1/2 cups (625 mL) low-sodium chicken stock
- 1/4 tsp (1 mL) pepper
- 2 1/2 tbsp (37 mL) cornstarch
- 2 tbsp (25 mL) cooking wine or dry sherry
- 2 green onions, chopped
Directions
- In wok or large skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Add pork strips and stir-fry until browned; remove and keep warm. Add carrots and cook 2 minutes. Add peppers, celery and onion; cook 3 minutes or until vegetables are tender crisp. Remove mixture from wok and keep warm.
- Add remaining canola oil to wok. Sauté garlic and ginger for 1 minute. Stir in black bean sauce and heat through. Add chicken stock and pepper; simmer 3-4 minutes. Combine cornstarch and cooking wine; add to sauce, stir and cook until thickened.
- Add meat and vegetables back into wok. Stir to combine mixture with sauce. Garnish with chopped green onions.
Nutritional info per serving (1 1/3 cup / 325 ml)
- Calories 210
- Protein 18 g
- Total Fat 9 g
Saturated Fat 1 g
Cholesterol 50 mg - Carbohydrates 13 g
Fibre 2 g
Sugars 4 g
Added sugars 0 g - Sodium 200 mg
- Potassium 553 mg