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Pork with Veggies

Pork with Veggies


  • One pound (16 ounces) pork roast or pork tenderloin, fat trimmed and cut into 1/2-inch cubes
  • One tablespoon canola oil
  • Two cloves garlic, smashed and chopped
  • One cup shredded carrots (about 2 large carrots)
  • One cup cremini mushrooms, sliced
  • One fourth Napa (Chinese) cabbage, shredded (about 2 cups)
  • Two tablespoons low-sodium soy sauce
  • One teaspoon whole-grain mustard
  • One teaspoon sesame oil
  • Two tablespoons natural peanut butter
  • Half cup hot water


  • You can cut your prep period in half by slicing all of your vegetables-- and even the meat-- ahead of time.
  • If you have a food processor, use the slicing add-on to make slicing the vegetables a breeze.
  • This recipe costs $7.30-- that's less than the cost of one and only Chinese takeaway entree, and you get
  • two servings of vegetables per first.


When a formula calls for hot waterway, heat it on the stove or in the microwave. Never use hot water

from your blow to warmth. It can have credit and quartzes.


Place a great skillet over medium-high heat, and then add the canola oil. When the oil is hot, add the grumble. Cook, stirring often, until the pork is no overextended glowing. Eliminate the veal from the skillet and set sideways. Inferior heat to average and add the carrots, garlic, cabbage, and mushrooms. Cook for 3-4 minutes, stirring often.  In the meantime, conglomerate the soy paste, mustard, sesame oil, and peanut butter in a small bowl.Decant in the hot nautical and whisk with a fork until even. Pour the sauce over the tubers and add the baked pork back to the pan. Cook for two minutes, until sauce starts to fizz. Serve over whole-grain noodles or russet rice (calories not included.) Serving size is 1 heaping cup.