| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats, Low-fat |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Pork tenderloin cut in strips |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Sliced fresh mushrooms |
| 1 |
lg |
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 |
tb |
Light soy sauce |
| 1 1/2 |
tb |
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
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”