Nutrition Facts| Serving Size | ½ of recipe | | Calories | 383 | | Total Fat | 25 g | | Saturated Fat | 7.5 g | | Sodium | 378 mg | | Total Carbohydrate | 9.5 g | | Dietary Fiber | 2 g | | Protein | 30 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Water | 3 tablespoons | | Cornstarch | 1 teaspoon | | Boneless pork loin chops, cut into ½-inch pieces | 2 (5-ounce) | | Cumin | 1 teaspoon | | Olive oil | 2 teaspoons | | Garlic clove, minced | 1 | | Red onion, sliced | ½ | | Yellow bell pepper, sliced into ¼-inch strips | ½ | | Jalapeno, seeded and minced (optional) | ½ | | Large tomato, seeded and cut into wedges | 1 | | Salt | ¼ teaspoon | | Freshly ground pepper to taste | | Cilantro, chopped | 1 tablespoon |
Directions - In a large bowl, combine water and cornstarch. Stir in cumin and toss with pork. Set aside.
- Heat oil in a wok or large, deep skillet over medium-high heat. Add garlic and onion, and sauté 2-3 minutes, until tender. Add bell pepper and jalapeno, and sauté an additional 1-2 minutes.
- Add pork mixture to pan and stir-fry about 5-7 minutes, until pork is cooked through. Reduce heat to low and stir in tomato, salt, pepper, and cilantro, and continue cooking 1-2 minutes.
Exchanges
4 medium-fat meats; 1.5 vegetables; 1 fat Side Suggestions: Brown Rice |