Pork And Veggie Stir Fry Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
1/4 tsp: Ginger,
1 tsp: Chicken flavored bouillon,
2 centiliter: Garlic, minced
1 tbsp: Cornstarch,
1/2 cup: Sliced carrots,
2 tsp: Soy sauce,
1/2: Green or red bell pepper,
6 ounce: Pork tenderloin, trimmed of
-cut in 1/4x1/4x2" strips,
-all visible fat,
1/2 cup: Sliced fresh mushrooms,
1 tsp: Oil or peanut oil,
2 cup: Hot cooked, (wothout butter
2 tsp: Grated fresh ginger -OR-,
-or salt) rice,
Directions:
In small saucepan, combine water, bouillon, cornstarch and soy sauce.
Mix well and cook, stirring, until bubbly and thickened. Remove from
heat; set aside. Cut pork into 1/2" thick slices; cut each slice into
thirds, forming thick strips. Heat 1/2 tsp. of the oil in nonstick
wok or medium skillet until hot. Add pork, ginger and garlic; srit
fry about 3 minutes or until pork is no longer pink. Remove pork
mixture from wok; set aside. Heat remaining 1/2 teaspoon oil in wok
until hot. Add carrots; stir fry 1 minute. Add bell pepper; stir fry
and additional 2 minutes. Add mushrooms; stir fry 1-2 minutes or
until all vegetables are crisp tender. Stir in pork mixture and broth
mixture; cook until thoroughly heated. Serve with rice.
Per serving: 380 cal., 23g pro., 55g carb., 2g fiber, 6gfat, 49mg
chol., 580mg sod., 560mg pot., 3 starch, 2 lean meat, and 1 1/2
vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-13-95
Source from luhu.jp
Mix well and cook, stirring, until bubbly and thickened. Remove from
heat; set aside. Cut pork into 1/2" thick slices; cut each slice into
thirds, forming thick strips. Heat 1/2 tsp. of the oil in nonstick
wok or medium skillet until hot. Add pork, ginger and garlic; srit
fry about 3 minutes or until pork is no longer pink. Remove pork
mixture from wok; set aside. Heat remaining 1/2 teaspoon oil in wok
until hot. Add carrots; stir fry 1 minute. Add bell pepper; stir fry
and additional 2 minutes. Add mushrooms; stir fry 1-2 minutes or
until all vegetables are crisp tender. Stir in pork mixture and broth
mixture; cook until thoroughly heated. Serve with rice.
Per serving: 380 cal., 23g pro., 55g carb., 2g fiber, 6gfat, 49mg
chol., 580mg sod., 560mg pot., 3 starch, 2 lean meat, and 1 1/2
vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-13-95
Source from luhu.jp