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Nutrition Facts
Serving Size 397 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 660 mg 28%
Total Carbohydrate 49 g 16%
Dietary Fiber 3 g 12%
Sugars 38 g
Protein 31 g
Vitamin A 25% Iron 20%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sweet-Sour Pork Stir Fry

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

2 garlic, peeled & minced
2 Tsp ginger, minced
3/4 cup(s) white wine vinegar
1/2 cup(s) honey
1/4 cup(s) Kikkoman Soy Sauce Lite
1/2 Tsp Central Market Organics Crushed Red Pepper
1 Lb Pork Loin Chops, boneless and cut 1/2-inch thick
1 Lb asparagus, cut in 2-inch pieces
4 green onions, cut in 1-inch pieces
2 Tsp Hill Country Fare Vegetable Oil
4 Oz Monterey Sliced Mushrooms
1 Tbsp cornstarch
2 Tbsp water
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Mince garlic and ginger.
Combine garlic and ginger with vinegar, honey, soy sauce and red pepper flakes in a large skillet.
Bring to a boil over medium-high heat and boil for 10 minutes, stirring occasionally until it has reduced by half.
Meanwhile, cut pork into 1/4-inch thick slices.
Snap and discard ends from asparagus and cut into 2-inch pieces.
Cut green onions into 1-inch pieces.
Heat oil in a another large nonstick skillet over high heat.
Stir fry pork strips for 2 minutes or until no longer pink.
Remove from skillet and set aside.
Add asparagus, green onions and mushrooms to skillet used for pork.
Stir fry for 2-3 minutes until crisp-tender.
Thicken reduced sauce with cornstarch dissolved in water.
Add pork and vegetables to sauce.
Gently stir to combine and serve immediately.



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