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Prep Time: 20 minutes
Servings: 4


    • No-stick cooking spray
    • 1 tablespoon finely chopped ginger
    • 1 large clove garlic, finely chopped
    • 4 ounces pork loin, cut into thin strips
    • 1½ cups sliced onions
    • 1 medium carrot, very thinly sliced
    • 2 medium red and/or green bell peppers, cut into 1-inch pieces
    • 1 cup thinly sliced celery
    • 1 cup (6 ounces) pitted dried plums, halved
    • 1/4 cup cold water
    • 2 tablespoons reduced-sodium soy sauce
    • 2 teaspoons cornstarch
    • 4 cups hot cooked rice


Spray large nonstick skillet or wok with cooking spray.
Heat over high heat until hot.

Add ginger and garlic; stir-fry 1 minute.
Add pork; stir-fry 2 minutes.
Add onions and carrots; stir-fry 2 minutes.
Add peppers and celery; stir-fry 2 to 4 minutes or just until vegetables are crisp-tender.
Add dried plums; toss to heat through.
Reduce heat to medium.

In small bowl combine water, soy sauce and cornstarch; mix thoroughly.

Add soy sauce mixture to skillet; cook and stir about 2 minutes until heated through.

To serve, divide rice among four plates.

Top with stir-fry, dividing equally.

Nutritional Information (per serving)

    Calories  495 
    Cholesterol  17mg 
    % of Calories from Fat  5% 
    Fat  3g 
    Sodium  383mg 
    Carbohydrates  101g 
    Protein  15g 
    Fiber  7g 


California Dried Plum Board -

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