Twice-Cooked Pork Stir-Fry
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the Editors of Publications International, Ltd.. "Twice-Cooked Pork Stir-Fry" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/twice-cooked-pork-stir-fry-recipe.htm> 11 February 2012.
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YIELD Makes 4 servings
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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:
- 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.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
| 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 |
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