Vegetable Pork Stir-Fry

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Time to Prepare this Recipe 30 minutes Prep: 15 minutes Cook: 10 minutes
Calories Per Serving and Nutrition Information 475 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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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.

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Nutrition Facts

Serving Size 312g
Amount per Serving
Calories 475 10% of calories from fat
% Daily Value*
Total Fat 5.0g8%
 Saturated Fat 1.0g6%
 Trans Fat 0.0g
Cholesterol 38mg13%
Sodium 320mg13%
Total Carbohydrate 83.0g28%
 Dietary Fiber 3.0g12%
 Sugars 4.0g
Protein 21.0g43%
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.

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****

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.

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