Stir-Fried Pork with Vegetables

I got this recipe years ago while in Weight Watchers. At the time it was 3 pts for 1 1/2 cups. I remember it being quite good - but I haven’t made it in a long time. I think I will have to make it again soon!

• 2 tsp olive oil
• 2 medium onions, cut into 1/4″ slices
• 2 cups broccoli florets
• 1 medium red bell pepper, seeded and cut into 1″ pieces
• 1 medium zucchini, halved lengthwise and cut into 1″ pieces
• 1 cup sugar snap peas
• 10 oz. lean boneless pork loin, cut into 1/4″ strips
• 1 tsp minced fresh thyme leaves or 1/4 tsp dried
• 1/4 tsp salt
• Pinch freshly ground black pepper
• 1 tbsp white wine vinegar

1. In large nonstick skillet, heat oil; add onions. Cook over medium-high heat, stirring frequently, 5 minutes, until softened. Add broccoli and 1/4 cup water; cook, covered, 4 minutes, until broccoli is tender. Add bell pepper, zucchini, and peas; cook, covered, 2 minutes, until bell pepper is tender.

2. Move vegetables to sides of skillet, making a well in center; place pork, thyme, salt and black pepper into well. Cook pork mixture, stirring frequently, 6 minutes, until pork is browned on all sides. Add vinegar; toss pork mixture and vegetables together. Cook, continuing to toss, 3 minutes, until pork is cooked through.

I serve this with rice.

Per serving: 190 cal., 7 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 226 mg Sodium, 14 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 82 mg Calcium.