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1 hours
Prep: 30 minutes
Cook: 45 minutes
302 calories per serving view nutrition facts
2 servings
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| 1/4 | pound | pork | boneless, lean |
| 4 | teaspoons | cornstarch | divided |
| 3 | tablespoons | soy sauce | divided |
| 1 | teaspoon | ginger root | fresh, minced |
| 2 | teaspoons | white vinegar | distilled |
| 1/4 | teaspoon | garlic powder | |
| 2 | tablespoons | vegetable oil | divided |
| 1 | each | onion | sliced |
| 1 | each | carrot | diagonally thinly sliced |
| 1/3 | cup | peanuts, unsalted | roasted |
Slice pork into thin, narrow strips.
Combine 2 teaspoons each cornstarch and lite soy sauce, ginger and pork; let stand 15 minutes.
Meanwhile, combine remaining 2 teaspoons cornstarch, 2 Tbsp. plus 1 teaspoon lite soy sauce, vinegar, garlic powder and 1/2 cup water; set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove.
Heat remaining 1 Tbsp. oil in same pan.
Add onion and carrot; stir-fry 2 minutes. Add zucchini; stir-fry 2 minutes.
Add pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens.
Stir in peanuts.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1410mg | 59% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 2.0g | 8% |
| Sugars 4.0g | |
| Protein 19.0g | 38% |
| Vitamin A | 103% | Vitamin C | 10% | |
| Calcium | 4% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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