| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Shelf life, Shelf2 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Pork loin chops, cut into |
| 1/4 inch | ||
| strips | ||
| 1 | Yellow bell pepper, cut into | |
| 1/4 inch | ||
| strips | ||
| 1 | Red bell pepper, cut into | |
| 1/4 inch | ||
| strips | ||
| 1/2 | Onion, sliced top to | |
| bottom into 1/8 | ||
| inch strips | ||
| 1 | Frozen stir-fry vegetables | |
| 2 | T | Cornstarch |
| 3 | T | Water, mixed with |
| cornstarch | ||
| 1/2 | c | Chicken stock |
| Prepared wild rice, 2 cups | ||
| total |
INSTRUCTIONS
PROCEDURE Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the pork strips and stir to coat with oil. Cook for 1/2 minute, stirring constantly. Add the vegetables and cook, stirring for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in the cornstarch and stir just until slightly thickened. Serve immediately over long grain and wild rice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1532
Calories From Fat: 178
Total Fat: 19.8g
Cholesterol: 303mg
Sodium: 423.9mg
Potassium: 3430.3mg
Carbohydrates: 202.2g
Fiber: 17g
Sugar: 15.4g
Protein: 133.9g