3/4 pound pork tenderloin, cut into strips
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms (about 6 ounces)
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 ribs celery, diagonally sliced
1 cup thinly sliced carrots
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice
Servings: 6
Brown pork strips in oil in large skillet over medium-high heat. Push meat to side of skillet. Add mushrooms, pepper, zucchini, celery, carrots and garlic; stir-fry approximately 3 minutes. Combine broth, soy sauce and cornstarch; add to skillet and cook until thickened. Serve over rice.
Cuisine: Asian
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms (about 6 ounces)
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 ribs celery, diagonally sliced
1 cup thinly sliced carrots
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice
Servings: 6
Brown pork strips in oil in large skillet over medium-high heat. Push meat to side of skillet. Add mushrooms, pepper, zucchini, celery, carrots and garlic; stir-fry approximately 3 minutes. Combine broth, soy sauce and cornstarch; add to skillet and cook until thickened. Serve over rice.
Cuisine: Asian
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