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Vegetable pork stir-fry

Yield: 6 Servings

Ingredients:

• 3/4 lb Pork tenderloin -- cut in strips
• 1 tb Vegetable oil
• 1 1/2 c Sliced fresh mushrooms
• 1 lg Green pepper; cut in strips
• 1 Zucchini; thinly sliced
• 2 Celery ribs -- diagonally sliced
• 1 c Thinly sliced carrots
• 1 Garlic clove; minced
• 1 c Chicken broth
• 2 tb Light soy sauce
• 1 1/2 tb Cornstarch
• 3 c Hot cooked rice

Instructions:

Brown pork in oil in large skillet over high heat. Push meat to side of skillet; add vegetables. Stir-fry vegetables approximately 3 minutes. Combine broth soy sauce and cornstarch; add to skillet and cook until clear and thickened. Serve over rice. Each serving provides: * 257 calories * 16.8 g. protein * 4.4 g. fat * 36.3 g. carbohydrate * 2.1 g. dietary fiber * 732 mg. sodium * 37 mg. cholesterol Source: "Light Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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