Low-Sodium Stir-Fry

Low-Sodium Stir-Fry
Servings: 4 Prep 10 mins Cook 15 mins


  • 2 teaspoons grated fresh ginger
  • 1 tablespoon reduced-sodium teriyaki sauce
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 can (13.75 ounces) sodium-free chicken broth
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 pound pork tenderloin, trimmed of excess fat
  • 2 tablespoons peanut oil
  • 2 cloves garlic, chopped
  • 3/4 pound snow peas, trimmed
  • 1 cup grated peeled carrots (about 3 carrots)
  • Hot cooked white rice, for 4 servings (optional)

Make It


1. Whisk together grated fresh ginger, teriyaki sauce, orange juice concentrate, chicken broth and pepper flakes in medium-size bowl until well blended. Stir in the cornstarch until smooth and well blended.


2. Slice pork crosswise into 1/2-inch-thick medallions. Slice medallions into strips, about 3 x 1/4 inch. Heat 1 tablespoon oil in large nonstick skillet over high heat. Add the pork strips, working in batches to avoid crowding if necessary, and half the garlic; stir-fry until pork is browned, about 5 minutes. Remove to plate and keep warm.

3. Heat the remaining oil in the skillet. Add the snow peas, remaining garlic and the carrots; stir-fry over medium-high heat for 2 minutes or until carrots start to soften. Return meat to skillet; toss with vegetables to combine.

4. Rewhisk stir-fry sauce. Add sauce to the skillet; cook, stirring occasionally, for 3 to 5 minutes or until the sauce is thickened and clear. Serve the pork stir-fry over hot cooked rice, if desired. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 295, Fat, total (g): 12, chol. (mg): 79, sat. fat (g): 3, carb. (g): 17, fiber (g): 3, pro. (g): 28, sodium (mg): 126, Percent Daily Values are based on a 2,000 calorie diet.