4 Servings of pork and vegetables, about 1/2 cup each. 4 Servings of cooked rice, about 2 cups each
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.
Total fat 33 grams
Saturated fat 10 grams
Cholesterol 108 milligrams
Sodium 799 milligrams
Reduce sodium even further by using reduced sodium soy sauce.
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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