Vegetable Pork Stir-fry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Pork tenderloin, cut in strips
1 tbsp: Vegetable oil,
1 1/2 cup: Sliced fresh mushrooms,
1 large: Green pepper, cut in strips
1: Zucchini, thinly sliced
2: Celery ribs, diagonally sliced
1 cup: Thinly sliced carrots,
1: Garlic clove, minced
1 cup: Chicken broth,
2 tbsp: Light soy sauce,
1 1/2 tbsp: Cornstarch,
3 cup: Hot cooked rice,
Directions:
Brown pork in oil in large skillet over high heat. Push meat to side
of skillet; add vegetables. Stir-fry vegetables approximately 3
minutes. Combine broth, soy sauce, and cornstarch; add to skillet and
cook until clear and thickened. Serve over rice.
Each serving provides: * 257 calories * 16.8 g. protein * 4.4 g. fat
* 36.3 g. carbohydrate * 2.1 g. dietary fiber * 732 mg. sodium * 37
mg. cholesterol
Source: "Light, Lean & Low Fat" booklet Reprinted with permission
from USA Rice Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp
of skillet; add vegetables. Stir-fry vegetables approximately 3
minutes. Combine broth, soy sauce, and cornstarch; add to skillet and
cook until clear and thickened. Serve over rice.
Each serving provides: * 257 calories * 16.8 g. protein * 4.4 g. fat
* 36.3 g. carbohydrate * 2.1 g. dietary fiber * 732 mg. sodium * 37
mg. cholesterol
Source: "Light, Lean & Low Fat" booklet Reprinted with permission
from USA Rice Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp