Vegetable Pork Stir-frylow-fat, main dish, meats 3/4 lb pork tenderloin - cut in strips 1 tablespoon vegetable oil 1 1/2 cup sliced fresh mushrooms 1 large green pepper; cut in strips 1 zucchini; thinly sliced 2 celery ribs - diagonally sliced 1 cup thinly sliced carrots 1 garlic clove; minced 1 cup chicken broth 2 tablespoon light soy sauce 1 1/2 tablespoon cornstarch 3 cup hot cooked rice 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 |
