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Stir-Fried Pork And Vegetables With Rice

Susan Sanders-Kinsel

4 Servings of pork and vegetables, about 1/2 cup each. 4 Servings of cooked rice, about 2 cups each

Ingredients:

  • 2 cups chicken broth, reduced sodium
  • 2 cups hot water
  • 2 cups rice, uncooked
  • 2 Tbsp. vegetable oil
  • 2 cups broccoli cuts, frozen
  • 1 cup carrots, cleaned, sliced thinly
  • 1/4 cup onions, minced
  • 1 tsp. garlic powder
  • 1/2 cup canned mushrooms, drained
  • 1 pound + 7 ounces ground pork
  • 4 Tbsp. soy sauce
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Directions:

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

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August 18, 20040 found this helpful

Reduce sodium even further by using reduced sodium soy sauce.

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January 31, 20130 found this helpful

Yum, I love stir fry. I often cook my meat first (pork, chicken, or beef usually), then stir fry the vegetables in the hot pan afterwards. These meals come together so fast and are a great way to use up odds and ends in the fridge.

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