Szechuan BBQ Pork and Vegetables
Minutes Prep time: 25
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 30
Servings: 4
Difficulty: easy
1/2 cup Hunt's® Original Barbecue Sauce
3 tablespoons honey
2 tablespoons La Choy® Lite Soy Sauce
1/4 teaspoon crushed red pepper flakes
PAM® Original No-Stick Cooking Spray
3/4 pound pork tenderloin, cut into 1/2-inch-thick slices
2 cups baby carrots (2 cups = about 9 oz)
4 ounces fresh snow pea pods (4 oz = about 1-1/2 cups)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 50 mg | 5% |
Carbohydrate | 34 g | 11% |
Cholesterol | 60 mg | 20% |
Total Fat | 5 g | 7% |
Iron | 3 mg | 14% |
Calories | 262 kcal | 13% |
Sodium | 595 mg | 25% |
Protein | 21 g | 42% |
Saturated Fat | 2 g | 8% |
Sugars | 27 g | 3% |
Vitamin C | 19 mg | 31% |
Stir together barbecue sauce, honey, soy sauce and crushed red pepper in small bowl; set aside.
Spray large nonstick skillet or wok with cooking spray; heat over medium-high heat. Add pork; cook 4 to 6 minutes or until cooked through, stirring occasionally.
Add barbecue sauce mixture and carrots; cook 10 minutes, stirring occasionally. Add pea pods; cook 2 minutes or until pea pods are bright green and mixture is hot, stirring occasionally.
Serve over hot cooked brown rice, if desired.
Szechuan BBQ Pork and Vegetables