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Published on June 12, 2020

Low-Sodium Pork and Veggie Stir-Fry

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Try this recipe from 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.

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