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The Taste of Home Cookbook
New Revised 2nd Edition

My husband and I often make this appealing stir-fry.
Laura Kittleson, Casselberry, Florida

Prep/Total Time: 25 min.
Yield: 2 servings.


· 1/8 teaspoon Chinese 5-spice powder
· 6 ounces boneless pork loin, cut into 1/4-inch cubes
· 1/2 teaspoon fennel seed, crushed
· 1½ teaspoons canola oil, divided
· 2 cups broccoli florets
· 1 celery rib with leaves, sliced
· 1/2 cup shredded carrot
· 1/4 cup chopped green onions
· 1½ cups cold cooked brown rice
· 1 tablespoon reduced-sodium soy sauce
· 1/8 teaspoon pepper


1) Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm.

2) Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.

3) Stir-fry rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to pan; cook and stir until heated through.

Nutrition Facts:
1¾ cups equals 367 calories, 10 g fat (2 g saturated fat), 50 mg cholesterol. 417 mg sodfctn. 44 g carbohydrate, 5 g fiber, 26 g protein.


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