House Works: Pork Stir-fry

Here in Nebraska, we are known for producing a number of great food products. And one of them that can't be overlooked is pork.

In House Works, Chef Judy Gilliard joins us in the kitchen with a tasty recipe for a stir-fry dish that includes pork.

Stir Fry Pork with Rosemary and Cashews
Servings: 4

2 teaspoons olive oil, garlic infused
1 pound pork center loin, cut in 1/2" cubes
1 teaspoon Judy's seasonings
1/4 pound cashews, dry-roasted
2 teaspoons rosemary, chopped
2 medium zucchini slices

Heat olive oil in large skillet or wok to medium high. Sprinkle pork with seasoning and place in skillet, brown. Add cashews, rosemary and toss around pan. Add zucchini and toss along with mixture until crisp tender. Serve with steamed rice.

Per Serving (excluding unknown items): 353 Calories; 26g Fat (65.4% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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