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Monday, April 23 2012

The lemon and ginger sauce is both tangy and sweet--just right to perk up pork tenderloin, sugar snap peas, and angel hair pasta.

 


 
Lemon-Ginger Pork Stir-Fry
Recipe from 
Servings: 4 servings
 
 
Ingredients
  •  
     oz.  angel hair pasta
  •  
     lb.  pork tenderloin
  •  
     tbs.  cornstarch
  •  
     tbs.  vegetable oil
  •  
    1/4  tsp.  salt
  •  
    1/8  tsp.  pepper
  •  
     oz.  sugar-snap peas
  •  
       sweet red pepper cut into 1/4-inch wide slices
  •  
    1/2  cup  fresh lemon juice
  •  
     tbs.  bottled chili sauce
  •  
     tsp.  grated lemon rind
  •  
     tsp.  grated fresh ginger
  •  
 
Directions
Cook 8 ounces angel hair pasta following package directions. Drain; rinse with cold water; set aside.
 
Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl. Trim 6 ounces sugar-snap peas; cut 1 sweet red pepper into 1/4-inch-wide strips.
 
Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.
 
In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated freshginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.
 
Nutrition information
Calories 575, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 67 mg, Sodium 442 mg, Fiber 5 g, Protein 33 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:10 am   |  Permalink   |  0 Comments  |  Email
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