Prep and Cook Time 30 minutes
Makes 6 servings
|1||can (14-1/2 ounces) fat-free reduced-sodium chicken broth, divided|
|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|
- 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.
- 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.
- 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.
|Serving Size:||1/6 stir-fry mixture with 1/2 cup cooked rice|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||26 %|
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