| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Meats | 2 | Servings |
INGREDIENTS
| 6 | oz | Pork tenderloin |
| 1/8 | ts | Chinese five-spice powder |
| Vegetable cooking spray | ||
| 1 1/2 | ts | Vegetable oil, divided |
| 1/2 | ts | Fennel seeds, crushed |
| 1/2 | c | Chopped fresh broccoli flowerets |
| 1/2 | c | Sliced fresh mushrooms |
| 1/4 | c | Chopped green onions |
| 1/4 | c | Coarsely shredded carrot |
| 1 1/2 | c | Cooked rice, cooked without salt or fat |
| 1 | tb | Low-sodium soy sauce |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Trim fat from pork, and cut into 1/4-inch cubes. Sprinkle five-spice powder evenly over pork. Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add pork; stir-fry 3 minutes or until browned. Spoon pork and drippings into a bowl; set aside. Heat 3/4 teaspoon oil in wok over medium-high heat. Add fennel seeds; stir-fry 30 seconds. Add broccoli, mushrooms, green onions, and carrot; stir-fry 3 minutes. Add to pork mixture; stir well, and set aside. Heat remaining 3/4 teaspoon oil in wok over medium heat. Add rice and stir-fry for 2 minutes. Add soy sauce and pepper; stir well. Return the pork mixture to wok. Cook until thoroughly heated. Yield: 2 servings (serving size: 1-1/2 cups). Per serving: 362 Calories; 7g Fat (18% calories from fat); 24g Protein; 49g Carbohydrate; 55mg Cholesterol; 306mg Sodium Recipe by: Cooking Light, May 1994, page 130 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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