Pork and veggie stir fry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | teaspoon | Chicken flavored bouillon |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Soy sauce |
| 6 | ounces | Pork tenderloin, trimmed of all visible fat |
| 1 | teaspoon | Oil or peanut oil |
| 2 | teaspoons | Grated fresh ginger -OR- |
| ¼ | teaspoon | Ginger |
| 2 | cloves | Garlic, minced |
| ½ | cup | Sliced carrots |
| ½ | Green or red bell pepper, cut in 1/4x1/4x2\" strips | |
| ½ | cup | Sliced fresh mushrooms |
| 2 | cups | Hot cooked (wothout butter or salt) rice |
Directions
In small saucepan, combine water, bouillon, cornstarch and soy sauce.
Mix well and cook, stirring, until bubbly and thickened. Remove from heat; set aside. Cut pork into ½" thick slices; cut each slice into thirds, forming thick strips. Heat ½ tsp. of the oil in nonstick wok or medium skillet until hot. Add pork, ginger and garlic; srit fry about 3 minutes or until pork is no longer pink. Remove pork mixture from wok; set aside. Heat remaining ½ teaspoon oil in wok until hot. Add carrots; stir fry 1 minute. Add bell pepper; stir fry and additional 2 minutes. Add mushrooms; stir fry 1-2 minutes or until all vegetables are crisp tender. Stir in pork mixture and broth mixture; cook until thoroughly heated. Serve with rice.
Per serving: 380 cal., 23g pro., 55g carb., 2g fiber, 6gfat, 49mg chol., 580mg sod., 560mg pot., 3 starch, 2 lean meat, and 1½ vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-13-95