INGREDIENTS
1
can (14-1/2 ounces) fat-free reduced-sodium chicken broth, divided
2
tablespoons cornstarch
2
tablespoons reduced-sodium soy sauce
1
tablespoon grated orange peel
1
lean pork tenderloin (about 10 ounces), trimmed of visible fat
2
tablespoons peanut oil, divided
1
tablespoon sesame seeds
2
cloves garlic, minced
2
cups broccoli florets
2
cups sliced carrots
1
teaspoon Szechwan seasoning
3
cups hot cooked white rice
PREPARATION:
- Combine 1-1/2 cups chicken broth, cornstarch, soy sauce and orange peel in medium bowl. Cut pork lengthwise, then crosswise into 1/4-inch-thick slices.
- Heat 1 tablespoon oil in wok over high heat until hot. Add pork, sesame seeds and garlic. Stir-fry 3 minutes or until pork is barely pink in center. Remove from wok.
- Heat remaining 1 tablespoon oil in wok until hot. Add broccoli, carrots, Szechwan seasoning and remaining chicken broth. Cook and stir 5 minutes or until vegetables are crisp-tender. Add pork. Stir chicken broth mixture and add to wok. Cook and stir over medium heat until sauce thickens. Serve over rice.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1/6 stir-fry mixture with 1/2 cup cooked rice
Carbohydrate
32 g
Cholesterol
38 mg
Saturated Fat
1 g
Fiber
3 g
Total Fat
8 g
Calories from Fat
26 %
Calories
266
Protein
16 g
Sodium
325 mg
DIETARY EXCHANGE:
Starch
2
Meat
2
