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Vegetable Pork Stir-Fry

Vegetable Pork Stir-Fry

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Submitted by gbpdude

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

30 min

Ingredients

¾ 340.2
POUND G PORK TENDERLOIN
cut in strips
1 15
TABLESPOON ML VEGETABLE OIL
1 ½ 355
CUPS ML MUSHROOMS
fresh, sliced
1 1
LARGE LARGE GREEN BELL PEPPERS
cut in strips
1 1
EACH EACH ZUCCHINI
thinly sliced
2 2
EACH EACH CELERY STALKS
diagonally sliced
1 237
CUP ML CARROTS
thinly sliced
1 1
EACH EACH GARLIC CLOVES
minced
1 237
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML SOY SAUCE, LIGHT
1 ½ 23
TABLESPOONS ML CORNSTARCH
3 7.1E+2
CUPS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 475 10% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 320mg 13%
Total Carbohydrate 28g 28%
Dietary Fiber 3g 12%
Sugars g
Protein 43g
Vitamin A 73% Vitamin C 51%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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