Bariatric Recipe: Asian Pork and Vegetable Delight

This week we are adding an Asian dish to our list of bariatric recipes. It is fast and easy and makes for a colorful and appetizing meal. You and your family will love this version of an Asian stir fry. Keeping on your bariatric diet can be fun and delicious.

• 2 tsp chili oil
• 1 pound lean pork tenderloin, cut into strips
• 3 minced garlic cloves
• 1 Tbsp. minced ginger root
• 1 tsp red pepper flakes
• 2 tsp cornstarch
• ¼ cup cold water
• 1 cup broccoli flowerets
• 1 cup sliced carrots
• ½ cup sliced onions
• 3 Tbsp low sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp orange marmalade

Directions

In a large nonstick skillet, heat 1 teaspoon of the oil.

Brown the pork strips till they are just cooked thoroughly – about 3 to 4 minutes. Remove the pork from the skillet.

Add the remaining oil to the skillet. Over high heat add the onions, garlic, ginger, and pepper flakes. Cook for about 1 minute, stirring constantly.

Add the vegetables and cook, stirring frequently, until almost tender – about 5 minutes. Stir in the soy sauce, vinegar, and orange marmalade.

Mix the cornstarch with ¼ cup cold water. Add to the vegetable mixture and bring to a boil.

Add the pork to the mixture, stir and serve!

Makes 4 servings.

Note: If you aren’t into hot and spicy you can use oil that does not contain chili and ease up on the pepper flakes.

Nutrition Information for One Serving

Calories: 230

Total Fat: 6.6g

Cholesterol: 83mg

Carbohydrates:  10.2g

Fiber: 1.9g

Protein: 31.7g