Makes 4 servings
|6||ounces boneless pork tenderloin|
|1||tablespoon vegetable oil|
|1/2||cup sliced onion|
|1||clove garlic, minced|
|2||cups shredded cabbage|
|1||cup julienned carrots|
|3/4||cup thinly sliced red bell pepper|
|1||cup sliced mushrooms|
|1||teaspoon dried basil|
|1/8||to 1/4 teaspoon black pepper|
|1/2||cup fat-free reduced-sodium chicken broth*|
|4||cups cooked brown rice|
*To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.
- Place pork on microwavable plate; cover and microwave on MEDIUM-HIGH (70%) 5 to 7 minutes or until pork is just slightly pink in center. Let cool; cut into thin strips.
- Heat oil in large skillet or wok over medium-high heat. Stir-fry onion and garlic 2 to 3 minutes or until onion is translucent. Add cabbage, carrots, bell pepper, mushrooms, pork, basil, salt and black pepper; stir-fry about 5 minutes or until vegetables are crisp-tender.
- Combine chicken broth and cornstarch in small cup until smooth. Add to skillet; cook and stir about 1 minute or until mixture is slightly thickened. Serve over rice.
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||18 %|
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