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Title: Vegetable Pork Stir-Fry
Categories: Entree Meat Lowcal
Yield: 6 Servings
| 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 |
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
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