Stir Fry: Pork and Pepper Stir Fry

Marinade:1/4 cup rice wine vinegar2 tablespoons minced garlic1 tablespoon brown sugar5 tablespoons olive oilsalt and pepper to tasteStir Fry:4 boneless pork loin chops, cut into bite sized pieces5 tablespoons vegetable oil3 tablespoons finely chopped fresh ginger root1 tablespoon hot chile paste5 tablespoons teriyaki sauce1 green bell pepper, cut into strips1 red bell pepper, cut into strips1 yellow bell pepper, cut into stripssalt and pepper to taste1/4 cup blanched slivered almonds2 tablespoons chopped fresh mintIn a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour. Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant. Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint. Amount Per Serving  Calories: 579 | Total Fat: 45.1g | Cholesterol: 59mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 579

Total Fat: 45.1gCholesterol: 59mgSodium: 1129mgTotal Carbs: 17.5g    Dietary Fiber: 2.2gProtein: 27.5g VIEW DETAILED NUTRITION
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