YIELD 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
1/4 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
*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.


  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.
This recipe appears in: Asian
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
Meat 1
Vegetable 2
Starch 3
Fat 1/2
You Might Also Like
Rosemary-Roasted Vegetable Crostini

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

Chicken Satay

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.

search recipes
  • Most Popular
  • Most Watched
Don't Miss