Nutritional & Thrifty Meals

Stir-Fried Pork & Vegetables with Rice

2 cups Chicken broth, reduced sodium
2 cups hot water
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 lb 7 oz ground pork
4 Tbsp Lite Soy sauce

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 Tbsp oil in preheated 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 Tbsp 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.

Per Serving Nutritional Information
1/2 cup pork and veggie mixture, 2 cups rice per serving
Calories 860
Total fat 33 grams
Saturated fat 10 grams
Cholesterol 108 milligrams
Sodium 400 milligrams

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I'm glad you like it. I change the veggies and meat around all the time for stir-frys and it's great.

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