This healthy pepper and pork stir-fry recipe has a citrusy mojo sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2016
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Ingredients

Sauce
Stir-Fry

Directions

Instructions Checklist
  • To prepare sauce: Combine lime juice, orange juice, cilantro, olive oil, cornstarch, salt, cumin, oregano and pepper in a small bowl. Place near the stove.

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  • To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You'll know it's hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add pork and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.

  • Swirl in another 1 tablespoon oil; add bell pepper and scallions. Stir-fry for 2 minutes.

  • Swirl in the remaining 1 tablespoon oil; add garlic and bok choy. Stir-fry until the vegetables are tender, 2 to 4 minutes more.

  • Return the pork to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.

Tips

Make Ahead Tip: Refrigerate the sauce (Step 1) for up to 3 days.

Nutrition Facts

296.8 calories; protein 23.9g 48% DV; carbohydrates 12.6g 4% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 5.7g; fat 17g 26% DV; saturated fat 3.2g 16% DV; cholesterol 59.6mg 20% DV; vitamin a iu 5623.2IU 113% DV; vitamin c 137.1mg 229% DV; folate 99.5mcg 25% DV; calcium 113.2mg 11% DV; iron 2.4mg 13% DV; magnesium 54.4mg 19% DV; potassium 796.3mg 22% DV; sodium 536.3mg 22% DV; thiamin 0.9mg 88% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/21/2019
I will make it many more times. Good job as usual l Rest Kitchen. - Chase Read More