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|
|1/8||to 1/4 teaspoon black pepper|
|1/2||cup fat-free reduced-sodium chicken broth*|
|4||cups cooked brown rice|
- 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 %|
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.