| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Pork loin chops; cut into 1/4 inch |
|
|
; strips |
| 1 |
lg |
Yellow bell pepper; cut into 1/4 inch |
|
|
; strips |
| 1 |
lg |
Red bell pepper; cut into 1/4 inch |
|
|
; strips |
| 1/2 |
md |
Onion; sliced top to |
|
|
; bottom into 1/8 |
|
|
; inch strips |
| 1 |
pk |
Frozen stir-fry vegetables |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
Water; (mixed with |
|
|
; cornstarch) |
| 1/2 |
c |
Chicken stock |
|
|
Prepared wild rice; (2 cups total) |
INSTRUCTIONS
PROCEDURE:
1. 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.
2. Add the vegetables and cook, stirring for 1 to 2 minutes.
3. 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.
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