3/4 lb pork tenderloin - cut in strips
1 tbsp 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 tbsp light soy sauce
1 1/2 tbsp cornstarch
3 cup hot cooked rice
A Recipe for
Vegetable Pork Stir-Fry
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
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This Recipe for Vegetable Pork Stir-Fry is one of thousands in the Recipes-to-go Meat Cookbook.
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| Chinese Proverb |
This is a recipe for Vegetable Pork Stir-Fry from the recipe cookbook of Recipes-to-go (Meat)
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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
Serves: 6
Vegetable Pork Stir-Fry Recipe brought to you by Recipes To-Go