Pork and Tofu Stir-Fry (Ww) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We really enjoyed this and only 5 points a serving. Recipe source: WW Points Plus Cookbook Ingredients:
1 orange, peel only |
1/2 lb pork tenderloin, trimmed and cut into 1/2 inch cubes |
3/4 teaspoon curry powder |
3 teaspoons canola oil |
1/2 lb extra firm tofu, reduced fat, cut into 1/2 inch cubes |
4 scallions, cut into 1/4 inch strips |
4 slices ginger, peeled and cut into 1/4 inch thick strips |
2 garlic cloves, minced |
1 red bell pepper, cut into thin strips |
2 cups broccoli, cut into florets |
4 ounces shiitake mushrooms, stems removed and caps quartered (i used dried mushrooms which also had to be soaked to soften up) |
3 baby bok choy, halved lengthwise |
1/4 cup ponzu sauce |
1/2 teaspoon sesame oil |
Directions:
1. Remove peel from orange with vegetable peeler and cut into 1/4 inch wide strips and set aside.
2. Sprinkle pork with curry powder.
3. Heat 1/2 teaspoon of teh oil in a large skillet or wok (I used a wok) over medium high heat until hot (drop of water sizzles in pan). Stir in tofu and stir fry until lightly browned (3-5 minutes). Transfer to plate with a slotted spoon.
4. Stir in another 1/2 teaspoon of oil in skillet. Stir in pork and stir fry until browned and cooked through (3-5 minutes) and transfer to plate with tofu.
5. Stir in another teaspoon of oil in sillet and add next 3 ingredients (scallions - ginger) plus the orange peel strips, stir frying another minute or until fragrant. Transfer to plate with pork/tofu.
6. Stir in 1 teaspoon oil to skillet and add vegetables (brocolli - mushrooms), stir frying another minute.
7. Stir in ponzu sauce and waer and bring to a boil.
8. Stir in reserved tofu/pork mixture, stirring until heated through.
9. Remove from heat and drizzle with sesame oil.
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