No fresh gingerroot? No problem. This Ginger-Pork Stir-Fry gets its fragrant deliciousness from ground spice and stir-fry sauce.
What You Need
Original recipe yields 6 servings
2 Tbsp. PLANTERS Peanut Oil, divided
1 large zucchini, sliced
1 small carrot, thinly sliced
1 small onion, sliced
1 small red pepper, cut into thin strips
2-1/2 cups shredded cabbage
3/4 lb. pork tenderloin, cut into bite-size pieces
1/2 cup stir-fry sauce
1/2 tsp. ground ginger
3 cups hot cooked long-grain brown rice
3/4 cup chopped PLANTERS COCKTAIL Peanuts
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Let's Make It
Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add zucchini, carrots, onions and peppers; stir-fry 2 to 3 min. or until crisp-tender. Spoon into large bowl; cover to keep warm. Add cabbage to wok; stir-fry 2 min. or until crisp-tender. Add to carrot mixture; mix well. Cover.
Heat remaining oil in wok. Add meat; stir-fry 3 to 5 min. or until done. Add stir-fry sauce and ginger; stir-fry 1 to 2 min. or until heated through. Add cooked vegetables; stir-fry 1 min. or until heated through.
Serve meat mixture over rice; sprinkle with nuts.
Prepare using chopped PLANTERS Cashews.
Substitute boneless skinless chicken breasts for the pork.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 5g
* 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.