Directions:
- In a wok, heat olive oil.
- Add pork tenderloin and saute till the pork is no longer pink.
- Add garlic and saute for a second making sure you don't burn it.
- Add vegetables and mushrooms and stir fry for approximately 5 minutes.
- In the meantime, in a small measuring cup, squeeze two oranges to make 1 cup of juice.
- Add ginger, garlic curry paste, and soy sauce to the orange juice and mix well.
- Pour sauce over vegetable/meat mixture and stir fry approxmately five minutes.
- Remove about 1/4 cup liquid from wok and add the cornstarch and stir thoroughly until there are no lumps.
- Turn up to high and add cornstarch, stirring constantly to thicken sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.82 Kcal (1645 kJ) | ||
| Calories from fat | 210.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.39g | 36% | |
|---|---|---|---|
| Cholesterol | 49.13mg | 16% | |
| Sodium | 421.32mg | 18% | |
| Potassium | 420.54mg | 9% | |
| Total Carbs | 27.25g | 9% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 22.46g | 45% | |
| Vitamin C | 21.1mg | 35% | |
| Iron | 1mg | 5% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 145.69 Kcal (610 kJ) | ||
| Calories from fat | 78.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 36% | |
|---|---|---|---|
| Cholesterol | 18.22mg | 16% | |
| Sodium | 156.26mg | 18% | |
| Potassium | 155.97mg | 9% | |
| Total Carbs | 10.11g | 9% | |
| Sugars | 1.32g | 14% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 8.33g | 45% | |
| Vitamin C | 7.8mg | 35% | |
| Iron | 0.4mg | 5% | |
| Calcium | 4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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