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

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