Pork with Carrots Stir Fry
Pork with Carrots Stir Fry
Ready for something new?? I found another easy and unique recipe from the Kraft Foods website- such a great resource!
I had never used hoisin sauce before, and was a little nervous about the sugar content. I keep it very light and also added a Splenda packet to get sweetness without as much sugar. I also love green onions, so I double the portion called for!
I often use my Spiral and Slice tool from the Pampered Chef® for thinly sliced carrots. You may have a mandolin for easy slicing or a rough chop is fine for this recipe! I find smaller pieces of veggies make the recipe cook more quickly as pork cooks pretty quickly itself and overcooking makes for dry meat! This also helps you to focus on small bites and to use the veggie as a compliment to the high protein meat source.
Take small bites, pause in between each bite and pay attention to natural fullness cues. This portion size differs for every person, every surgery and every stage. Allows follow the nutrition guidance from your team! For most of my patients, I encourage them to listen to natural stopping cues instead of focusing on the portion size.
For more information on how to get the most results after surgery or getting back on track after re-gain, take a look at the FoodCoach.Me Membership!
Pork with Carrots Stir Fry
Ingredients
- 1 lb pork tenderloin, cut into thin strips
- 8-10 baby carrots, sliced thinly or diced
- 1/3 cup Light Balsamic Vinaigrette
- 1 tbsp hoisin sauce in Asian section of most grocery stores
- 1 packet natural no calorie sweetener
- 4 green onions, thinly sliced
Instructions
- Heat a large non-stick skillet to medium high heat. Add meat and carrots and stir fry for 5 minutes.
- Stir in dressing, hoisin sauce and sweetener packet. Stir fry another 5 minutes or until meat is done.
- Add onions and let cook another minute. Serve.
