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Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Yield: Makes 4 servings
Ingredients:
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
1/4
teaspoon salt
1/8
to 1/4 teaspoon black pepper
1/2
cup fat-free reduced-sodium chicken broth*
2
teaspoons cornstarch
4
cups cooked brown rice
Preparation:
1.
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.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: | |
| Fiber | 6 g |
| Carbohydrate | 56 g |
| Cholesterol | 30 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 18 % |
| Calories | 349 |
| Protein | 16 g |
| Sodium | 188 mg |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 2 |
| Starch | 3 |
| Fat | 1/2 |
This recipe appears in:
Asian
