1. Trim any fat from pork. Partially freeze pork. Cut across the grain into thin bite sized strips.
2. For sauce, in a small bowl stir together apple juice, soy sauce, and cornstarch. Set aside.
3. Spray a cold wok or large skillet with nonstick coating. Preheat over medium-high heat until a drop of water sizzles. Add ginger; stir fry for 15 seconds. Add cauliflower; stir fry for 2 minutes. Add zucchini and onion; stir fry for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet.
4. Add pork to skillet. Stir-fry about 3 minutes or until pork is no longer pink. Push pork from center of the wok or skillet. Stir sauce. Carefully add sauce to the center of the wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return vegetables to wok or skillet. Stir to coat with sauce. Heat through. Serve over hot rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (582g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 478 (54%)|
|Amt Per Serving||% DV|
|Total Fat 53.1g||71 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 57.8mg||18 %|
|Sodium 658.3mg||23 %|
|Potassium 478.6mg||13 %|
|Total Carbohydrate 84.2g||25 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 78.4g|
|Protein 14.1g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 879
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