Vegetable Pork Stir-Fry

30 minutes Prep: 15 minutes Cook: 10 minutes

475 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3/4	pound	pork tenderloin	cut in strips
1	tablespoon	vegetable oil
1 1/2	cups	mushrooms	fresh, sliced
1	large	green bell pepper	cut in strips
1	each	zucchini	thinly sliced
2	each	celery stalks	diagonally sliced
1	cup	carrots	thinly sliced
1	each	garlic clove	minced
1	cup	chicken broth
2	tablespoons	soy sauce, light
1 1/2	tablespoons	cornstarch
3	cups	rice	hot cooked

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 312g

Amount per Serving

Calories 475 10% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 38mg	13%
Sodium 320mg	13%
Total Carbohydrate 83.0g	28%
Dietary Fiber 3.0g	12%
Sugars 4.0g
Protein 21.0g	43%

Vitamin A	73%		Vitamin C	51%
Calcium	5%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to patent

Last Recipes Viewed

Recipe Bite

Cheers Comrade

by Mark R. Vogel

What comes to mind when you think of Russia? Communism? The Cold War? The Iron Curtain? As a chef and epicure, my first association is vodka! (And...

Member Review

Curried Leek and Potato Soup

Super rich, creamy, delicious and warmed the belly immediately. Rosemary seems to work very well with the curry. Awesome fall or winter soup on a cold day. I added a few drops of sesame oil which kicked up the richness a notch. Also I omitted the arame (didn't know what it is). Also I used vegetable stock instead of plain water which added some extra salt so I used a bit less soy sauce. Was worried about the raw garlic being overpowering but it turned out perfect (although I do love garlic and used a massive clove :) If you are not a fan of garlic just leave it out and enjoy.

Reviewed by sean