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Asian Pork Salad

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  • 20 min prep time
  • 20 min total time
  • 7 ingredients
  • 4 servings
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WIC-friendly foods such as black beans add plenty of fiber to a tasty pork salad.

Ingredients

2
tablespoons reduced sodium soy sauce
1
tablespoon chili puree with garlic
1
teaspoon sesame or vegetable oil
1/2
lb pork tenderloin, cut into 1 1/2x1/2-inch strips
3
cups coleslaw mix (8 oz)
1
small red bell pepper, cut into 1/2-inch strips
1
can (15 oz) Progresso™ black beans, drained, rinsed

Steps

  • 1 In small bowl, mix soy sauce, chili puree and oil. Mix pork and 1 tablespoon of the soy sauce mixture; reserve remaining soy sauce mixture.
  • 2 Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add pork; cook, stirring occasionally, until no longer pink in center.
  • 3 Place pork in large bowl. Add remaining soy sauce mixture and all remaining ingredients; toss to mix.
  • 1 In small bowl, mix soy sauce, chili puree and oil. Mix pork and 1 tablespoon of the soy sauce mixture; reserve remaining soy sauce mixture.
  • 2 Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add pork; cook, stirring occasionally, until no longer pink in center.
  • 3 Place pork in large bowl. Add remaining soy sauce mixture and all remaining ingredients; toss to mix.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Trans Fat
0g
0%
Cholesterol
25mg
8%
Sodium
410mg
17%
Total Carbohydrate
26g
9%
Dietary Fiber
10g
40%
Sugars
4g
4%
Protein
19g
19%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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