Farmers Market Stir-Fry

Whip up this stir-fry using the freshest vegetables available to you, and save time by using chopped vegetables from the supermarket salad bar. Garnish the dish with coarsely chopped cilantro, peanuts or toasted sesame seeds.

1 tablespoon canola oil
1 lb. boneless pork loin chops, cut into strips (1/4 inch)
1 small red or white onion, halved, cut into 1-inch wedges
4 cups mixed vegetables, such as red or yellow bell peppers, cut into 1-inch pieces; sliced green beans; corn kernels; and/or broccoli florets
1/3 cup purchased stir-fry sauce
3 tablespoons orange juice
1 tablespoon dark sesame oil

1. Heat wok or large skillet over medium-high to high heat until hot. Add oil; tilt pan to coat bottom and sides. Add pork; stir-fry 2 to 3 minutes or until pink in center and browned on outside. Remove pork.

2. Add onion to wok; stir-fry 1 minute. Add mixed vegetables; stir-fry 2 to 3 minutes or until crisp-tender. Return pork to wok; stir in all remaining ingredients. Stir-fry 1 to 2 minutes or until pork is hot and pale pink in center.

4 (about 1 3/4-cup) servings

PER SERVING: 340 calories, 16 g total fat (4 g saturated fat), 28 g protein, 23 g carbohydrate, 70 mg cholesterol, 705 mg sodium, 3.5 g fiber

VARIATION Spicy Shrimp Stir-Fry: Add onion immediately after adding oil in Step 1. Add 1 1/2 lb. shrimp after vegetables have been added; stir-fry 2 to 4 minutes or until shrimp turn pink. Add 1 to 3 teaspoons Sriracha hot sauce with stir-fry sauce.

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