“This great tasting stir-fry recipe is one we really enjoy. It is quick and easy to put together, marinate overnight and enjoy the next day. If gluten intolerant make sure you are using gluten free soy sauce.”
Ingredients
- 1 pound pork loin roast (chopped into bite size pieces)
- 2 stalks celery (chopped)
- 1 carrot, chopped
- 1 red pepper (chopped)
- 1 yellow onion (chopped)
- 2 cups chopped kale
- 2 cloves garlic
- 1/4 cup fresh squeezed orange juice (mandarin orange)
- 1/4 cup soy sauce
- 2 tablespoons orange marmalade
- 2 teaspoons minced ginger (jarred)
- 2 teaspoons liquid honey
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon hot sauce (Sriracha sauce)
Step 1
Process the garlic through a garlic press and toss into a large re-sealable plastic bag along with the orange juice, soy sauce, marmalade, ginger, honey, sesame oil and Sriracha sauce and pork and swish together to mix; refrigerate overnight.
Step 2
Pour the contents of the re-sealable bag into a wok or large skillet and bring to medium-high heat, when the mixture starts to simmer add the celery, carrot, red pepper and onion and cook until the vegetables are tender crisp and the meat is cooked through. (This will vary depending on size and type of pan used.)
Step 3
Add the Kale and cook until wilted.
Step 4
Enjoy!
Nutritional
- Serving Size: 1 (293.3 g)
- Calories 328.7
- Total Fat – 12.1 g
- Saturated Fat – 3.8 g
- Cholesterol – 82.7 mg
- Sodium – 1103.2 mg
- Total Carbohydrate – 21.4 g
- Dietary Fiber – 2.5 g
- Sugars – 11.5 g
- Protein – 34 g
- Calcium – 98.4 mg
- Iron – 1.8 mg
- Vitamin C – 64.5 mg
- Thiamin – 0.8 mg
