Recipe by National Pork Board
"Adjust the seasonings in this stir-fry to suit your family. Good over crunchy noodles."
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boneless pork loin, cut into stir-fry strips
garlic cloves, crushed
fresh green beans, cut into 2-inch lengths
crushed red pepper
grated fresh ginger root
Super fast and easy and wonderfully healthy with a side of brown rice.
It's okay. I did make the mistake of putting all the ingredients in the marinating bag together with the meat for about an hour in the fridge. Maybe that affected how the taste/sauce turned out.
This was really good, very simple, and quick. I used it as a base recipe though. I had a couple of pork chops in the freezer. I used left over fresh broccoli, left over fresh mushrooms, bell pepper, and onions. I also used ground ginger instead of fresh since it was what I had on-hand. I will use this again for sure.
Simple to make, and flavorful sauce. Next time I will marinate the meat in the sauce mixture.
Sauce was good. I used leftover pork loin and was pleased with the results.
Very tasty for a quick recipe. I used leftover pork chops that were already cooked, but it still came out great. For once I had everything on hand, so I'm sure I'll be using this one again next time I'm in a pinch.
I followed the recipe using cooked pork loin. Great way to create a new meal out of the yesterday's left overs.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Red Chile Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
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