Toss boneless pork chop strips and fresh veggies with soy sauce and minced gingerroot to give this quick weeknight stir-fry a terrific Asian-style appeal.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. soy sauce
1 Tbsp. minced gingerroot
1 lb. boneless pork chop s, cut into thin strips
2 cups small broccoli florets
1 cup sliced fresh mushrooms
1 Tbsp. oil
2 cups hot cooked long-grain white rice
Add To Shopping List
Let's Make It
Mix first 3 ingredients. Add 1 Tbsp. dressing mixture to meat; toss to coat. Let stand 5 min.
Stir-fry meat and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until meat is done.
Add remaining dressing mixture; mix well. Simmer on medium-low heat 2 min. Serve over rice.
Make it Easy
Use frozen vegetables, such as stir-fry mix or peas and carrots, in place of the cut-up fresh vegetables. Stir-fry meat as directed. Add the frozen vegetables along with the remaining dressing mixture, then simmer until heated through. Serve over the rice.
You can buy beef and chicken already cut into strips at most grocery stores. Vegetables, such as broccoli, peppers and snow peas, are also available pre-cut in bags in the produce section of many larger supermarkets.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.