| 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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