Recipe - Vegetable Pork Stir-Fry

Three fourths pound Pork tenderloin
cut in strips
1 tablespoon Vegetable oil
1 One half cup Sliced fresh mushrooms
1 lg Green pepper; cut in strips
1 Zucchini; thinly cut or sliced up
2 Celery ribs
diagonally cut or sliced up
1 cup Thinly cut or sliced up carrots
1 Garlic clove; minced
1 cup Chicken broth
2 tablespoon Light soy sauce
1 One half tablespoon Cornstarch
3 cup Hot cooked rice

Brown pork in oil in large skillet over high heat. Push meat to side of
skillet; add vegetables. Stirfry 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip