Title: Brenda Lee's Chinese Pork and Veggies
Categories: Pork Diet Chinese
Yield: 2 Servings

1/2	lb	Pounded Lean Pork
1	c	Meat Broth
1/4	c	Soy Sauce
1	ts	Cider Vinegar
1/2	ts	MSG
1/4	ts	Sweetener
1		Clove Garlic; cut in half w/ wooden pick inserted in each ha
4		Ribs Celery; cut 1-inch
3	md	Onions; chopped
1/4	lb	Spinach; washed and cut into
		Large shreds
1		Green Pepper; cut bite size
1	c	Cooked Rice (opt)

Set out a heavy skillet having a tight-fitting cover. Wipe pork with a clean, damp cloth and cut into this strips. Heat the skillet over medium heat. Add the meat strips and brown, occasionally moving and turning pieces with a fork.

Add 1/2 cup meat broth to skillet. Add soy sauce, vinegar, MSG, sweetener and garlic halves. Cover and simmer for 20 minutes or until meat it tender.

Meanwhile, prepare celery, onions, spinach and pepper.

When meat is almost tender, add to the skillet the remaining meat broth, celery, onion and spinach. Partially cover skillet and cook until meat is tender, about 5 or 6 minutes. Add green pepper and cook 1 minute longer. (Vegetables should be crisp.) Remove garlic and serve over cooked rice.

Each serving has less than 400 calories.

This recipe is from COOKING WITH COUNTRY MUSIC STARS.

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