INGREDIENTS
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.
PREPARATION:
- 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.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
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
DIETARY EXCHANGE:
Meat
1
Vegetable
2
Starch
3
Fat
1/2
