Beef / Pork

Pork and Vegetable Stir Fry (LCCB Page 198) is for Dinner.

Pork and Vegetable Stir Fry (LCCB Page 198) takes several minutes to prepare.

Pork and Vegetable Stir Fry (LCCB Page 198) takes several minutes to cook.

Pork and Vegetable Stir Fry (LCCB Page 198) makes 4 servings.

The ingredients for Pork and Vegetable Stir Fry (LCCB Page 198) are:

1/3 cup chopped green onions
1/4 cup dry roated cahsews (optional)
1.2 tsp salt
2/3 cup fat free lower sodium chicken broth
2 tbsp honey
1 lb pork tenderloin cut into 1//2 inch cubes
1 tbsp canola oil
2 cups liced mushrooms (about 4 oz)
1 cup chopped onion
1 tbsp grated ginger
2 garlic cloves minced
2 cups sugar snap peas trimmed
1 cup chopped red bell pepper

Here is how you make Pork and Vegetable Stir Fry (LCCB Page 198):

1. Combine broth, 1 tbsp cornstarch, 2 tbsp soy sauce and honey in a small bowl. Set aside.2. Combine pork, remaining 1 tbsp cornstartch and remaiing 1 tbsp soy sauce in a bowl tossing well to coat. Heat 2 tap oil in a large non-stick skillet over med-hi heat. Add pork, saute 4 minutes or until browned. remove from pan.3. Ass remaining 1 tsp oil to pan and add mushrooms and 1 cup of onion; saute 2 minutes. Stir in ginger and garlic; saute 30 seconds. Add peas and bell pepper to pan; saute 1 minute. Stir in pork; suate 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick stirring constanly. Serving Size: Make 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CJSANCHEZSR.

The nutritional information for Pork and Vegetable Stir Fry (LCCB Page 198) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 379.4

• Total Fat: 13.2 g
• Cholesterol: 89.6 mg
• Sodium: 910.5 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 5.6 g
• Protein: 37.3 g