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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stir-Fry Pork with Rice

Source: dLife

A flavorful stir-fried pork with mushrooms and rice in a spicy sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	371.2

Total Carbs	31.4 g

Dietary Fiber	3.3 g

Sugars	3.5 g

Total Fat	11.2 g

Saturated Fat	2.9 g

Unsaturated Fat	1.4 g

Potassium	807.4 mg

Protein	33.9 g

Sodium	317.2 mg

Dietary Exchanges 11.2 Fat, 1.2 Vegetables, 3.2 Meat, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Heat 1/2 tablespoon of the olive oil in a large nonstick skillet or wok over high heat.
When hot, add garlic, ginger, onion, mushrooms, and scallion. Stir-fry for 4 to 5 minutes, until vegetables are soft. Transfer to a heated platter; keep warm.
Add the rest of the olive oil into the skillet and distribute the pork over the bottom of the skillet. Stir-fry until pork is browned on both sides, about 4 minutes.
Pour onion-mushroom mixture back in the skillet.
In a small cup, stir together the soy sauce, balsamic vinegar, and cornstarch until cornstarch dissolves. Add the broth to the skillet; then stir in the soy sauce-cornstarch mixture.
Continue to cook, stirring occasionally until mixture comes to a boil and sauce thickens slightly.
Put 1/2 cup of the hot cooked rice upon each of the 4 serving plates. Evenly distribute the pork-vegetable mixture between the plates, garnishing with a sprig of cilantro.