Vegetable Pork Stir-Fry
Yield
6 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pork tenderloin
cut in strips |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
mushrooms
fresh, sliced |
|
| 1 | large |
green bell peppers
cut in strips |
|
| 1 | each |
zucchini
thinly sliced |
|
| 2 | each |
celery stalks
diagonally sliced |
|
| 1 | cup |
carrots
thinly sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 3 | cups |
rice
hot cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pork tenderloin
cut in strips |
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
mushrooms
fresh, sliced |
|
| 1 | large |
green bell peppers
cut in strips |
|
| 1 | each |
zucchini
thinly sliced |
|
| 2 | each |
celery stalks
diagonally sliced |
|
| 237 | ml |
carrots
thinly sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 237 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 23 | ml |
cornstarch
|
|
| 7.1E+2 | 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.
