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Spicy Pork Stir-Fry

Prep and Cook Time 30 minutes


Makes 6 servings


1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth, divided
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated orange peel
1 lean pork tenderloin (about 10 ounces), trimmed of visible fat
2 tablespoons peanut oil, divided
1 tablespoon sesame seeds
2 cloves garlic, minced
2 cups broccoli florets
2 cups sliced carrots
1 teaspoon Szechwan seasoning
3 cups hot cooked white rice


  1. Combine 1-1/2 cups chicken broth, cornstarch, soy sauce and orange peel in medium bowl. Cut pork lengthwise, then crosswise into 1/4-inch-thick slices.
  2. Heat 1 tablespoon oil in wok over high heat until hot. Add pork, sesame seeds and garlic. Stir-fry 3 minutes or until pork is barely pink in center. Remove from wok.
  3. Heat remaining 1 tablespoon oil in wok until hot. Add broccoli, carrots, Szechwan seasoning and remaining chicken broth. Cook and stir 5 minutes or until vegetables are crisp-tender. Add pork. Stir chicken broth mixture and add to wok. Cook and stir over medium heat until sauce thickens. Serve over rice.

Nutritional Information

Serving Size: 1/6 stir-fry mixture with 1/2 cup cooked rice
Carbohydrate 32 g
Cholesterol 38 mg
Saturated Fat 1 g
Fiber 3 g
Total Fat 8 g
Calories from Fat 26 %
Calories 266
Protein 16 g
Sodium 325 mg

Dietary Exchange

Starch 2
Meat 2

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