Vegetable Pork Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Low-fat, Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Pork tenderloin |
| cut in strips | ||
| 1 | T | Vegetable oil |
| 1 1/2 | c | Sliced fresh mushrooms |
| 1 | Green pepper, cut in strips | |
| 1 | Zucchini, thinly sliced | |
| 2 | Celery ribs | |
| diagonally sliced | ||
| 1 | c | Thinly sliced carrots |
| 1 | Garlic clove, minced | |
| 1 | c | Chicken broth |
| 2 | T | Light soy sauce |
| 1 1/2 | T | Cornstarch |
| 3 | c | Hot cooked rice |
INSTRUCTIONS
Brown pork in oil in large skillet over high heat. Push meat to side of skillet; add vegetables. Stir-fry vegetables approximately 3 minutes. Combine broth, soy sauce, and cornstarch; add to skillet and cook until clear and thickened. Serve over rice. Each serving provides: * 257 calories * 16.8 g. protein * 4.4 g. fat * 36.3 g. carbohydrate * 2.1 g. dietary fiber * 732 mg. sodium * 37 mg. cholesterol Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 68
Total Fat: 7.6g
Cholesterol: 53.3mg
Sodium: 176.8mg
Potassium: 567.8mg
Carbohydrates: 29.1g
Fiber: 1.8g
Sugar: 2.9g
Protein: 21.3g