STIR-FRIED PORK AND VEGETABLES WITH RICE RECIPE

STIR-FRIED PORK AND VEGETABLES WITH RICE

4 Servings of pork and vegetables, about 1/2 cup

each. 4 Servings of cooked rice, about 2 cups each

Chicken broth, reduced sodium 2 cups

Hot water 2 cups

Rice, uncooked 2 cups

Vegetable oil 2 tablespoons

Broccoli cuts, frozen 2 cups

Carrots, cleaned, sliced thinly 1 cup

Onions, minced 1/4 cup

Garlic powder 1 teaspoon

Canned mushrooms, drained 1/2 cup

Ground pork 1 pound + 7 ounces

Soy sauce 4 tablespoons

PREPARATION TIME: 20 MINUTES

COOKING TIME: 25 TO 30 MINUTES

1. Heat broth and water to a boil in sauce pan;

add rice and return to boil. Reduce heat to low

and simmer until tender, about 15 minutes.

2. Heat 1 tablespoon of oil in skillet. Add broccoli,

carrots, onions, and garlic powder. Cook until

crisp-tender, about 5 minutes. Remove from

skillet. Add mushrooms. Cook for 1 minute and

set aside.

3. Heat second tablespoon of oil in skillet. Add

pork; cook until pork no longer remains pink.

Drain liquid.

4. Add soy sauce and stir until mixed; add

vegetables to pork mixture. Cook until heated,

about 1 to 2 minutes.

5. Serve pork mixture over cooked rice.

Note: Sodium level can be reduced from 799

milligrams to 532 milligrams by reducing soy sauce

from 4 to 2 tablespoons.

PER SERVING:

Calories 860

Total fat 33 grams

Saturated fat 10 grams

Cholesterol 108 milligrams

Sodium 799 milligrams