Low-Sodium Pork and Veggie Stir-Fry
Try this recipe from Food.com using the suggested fresh vegetables or any that you like and have on hand. This recipe contains less than 125 mg of sodium.
1 1/2 teaspoons fresh ginger, grated
1 tablespoon low-sodium teriyaki sauce
2 tablespoons frozen orange juice concentrate, thawed
1 cans (13.75 ounce) sodium-free chicken broth
1/4-1/2 teaspoon crushed red pepper flakes (to taste)
1 tablespoon cornstarch
1 pound pork tenderloin, trimmed of fat
2 tablespoons olive oil or 2 tablespoons peanut oil
2-3 garlic cloves, minced
1 1/2 cup snow peas
1 cup thinly sliced carrot
Whisk together all sauce ingredients until smooth and well blended.
Slice pork into thin strips and stir-fry over high heat in 1 tablespoon oil until browned. Remove from pan and keep warm.
Heat remaining oil in skillet and add snow peas, garlic, and carrots. Stir-fry over medium-high heat for 3-4 minutes, or until carrots start to soften.
Return pork to skillet and toss with vegetables to combine.
Re-whisk sauce and add to skillet. Cook 5-6 minutes, or until sauce thickens and clears.
Serve over brown rice.