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Nutrition Facts
Serving Size 1 (309g) Recipe makes 6 servings
Calories 259
Calories from Fat 54		(20%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 383mg		15%
Potassium 560mg		16%
Total Carbohydrate 34.3g		11%
	Dietary Fiber 2.1g	8%
	Sugars 2.8g
Protein 16.4g		32%
detailed view... how is this calculated?

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Vegetable Pork Stir-Fry

Recipe #36765 | 23 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Dancer^
Aug 12, 2002

SERVES 6 (change servings and units)

Ingredients

3/4 lb pork tenderloin
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 celery ribs, cut into diagonal slices
1 cup thinly sliced carrot
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice

Directions

1
Slice pork across the grain into 1/8-inch strips.
2
Brown pork strips in oil in large skillet over medium-high heat.
3
Push meat to side of skillet.
4
Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
5
Combine broth, soy sauce, and cornstarch.
6
Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
7
Serve over rice.

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Featured Reviews for This Recipe

From: Abbs <3

On Mar 7, 2009

Made this for dinner last night. So good! The only thing I didn't add were the mushrooms since my boyfriend doesn't like them (but I think they sound like a good addition). I was afraid this was going to be really salty like most stir-frys, but it wasn't. It was absolutely delicious!

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From: Chef #904551

On Oct 24, 2008

Thanks, very good!!, used pork loin from last nights dinner ( 4 cups sliced) broc, cauli, red & Yellow peppers (dont like cooked mushrooms)onions,carrot, celery, 5-6 slices of garlic, 3 cups broth, 2 1/2 soy and 3 TBS cornstarch, added raw cashew at end, YUM!! Oh yeah, added some ginger too

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From: DreamoBway

On Jun 2, 2009

My dad had a taste for stir-fry, and this recipe really hit the spot. I did make a few changes, but I feel it turned out well. I omitted the mushrooms but added some diced onion. Also, I had some cooked pork leftover from a meal earlier this week so I stir fried the veggies first (a little longer than 3 minutes since we like ours a little softer) and added the pork at the end just to heat it through. For a little zing, I squirted about a tablespoon of Dijon mustard in with the broth/soy sauce mixture. Thank you very much for posting. I look forward to trying this with other veggies like the broccoli and peas shown in Bergy's picture.

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From: riffraff

On Aug 19, 2002

I added lots more garlic to this just because of personal taste. I liked the fact that the pork did not get dry the way chicken does in a stir fry. Good recipe.

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