Nutrition per serving may change if servings are adjusted.
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
½ teaspoon garlic powder
½ teaspoon finely chopped fresh ginger or ¼ teaspoon ground ginger
½ teaspoon ground black pepper
½ teaspoon ground cardamom
½ teaspoon chili powder
1½ pounds 1½ pounds pork loin, cut into bite-size strips (see Tips)
2 cups broccoli florets
1 cup thinly sliced carrots
1 cup cauliflower florets
2 tablespoons white vinegar
1 tablespoon curry powder
2 cups hot cooked brown rice
In a very large skillet, combine oil, soy sauce, garlic powder, ginger, pepper, cardamom and chili powder. Add half of the pork; stir-fry pork over medium-high heat for 3 minutes. Using a slotted spoon, remove pork from skillet. Repeat with the remaining half of the pork. Return all of the pork to the skillet.
Add broccoli, carrot, cauliflower, vinegar and curry powder to pork mixture. Bring to boiling; reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Serve pork and vegetables over brown rice.
Tip: To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.