STIR-FRIED PORK & VEGETABLES WITH RICE
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
Chicken broth, reduced sodium 2 cups
Hot water 2 cups
Rice, uncooked 2 cups
Vegetable oil 2 tablespoons
Broccoli cuts, frozen cumin 2 cups
Carrots, cleaned, sliced thinly 1 cup
Onions, minced 1/4 cup
Garlic powder 1 teaspoon
Canned mushrooms, drained 1/2 cup
Ground pork 1 pound + 7 ounces
Soy sauce 4 tablespoons
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.
PER SERVING:
Calories 860
Total fat 33 grams
Saturated fat 10 grams
Cholesterol 108 milligrams
Sodium 799 milligrams
United States Department of Agriculture, Center for Nutrition Policy and Promotion
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