VEGETABLE PORK STIR-FRY
3/4 pound pork tenderloin
1 tablespoon vegetable oil
1 1/2 cups (about 6 ounces) sliced fresh mushrooms
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 ribs celery, cut into diagonal slices
1 cup thinly sliced carrots
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice
Slice pork across the grain into 1/8-inch strips. Brown pork strips in oil in large skillet over medium-high heat. Push meat to side of skillet.
Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
Combine broth, soy sauce, and cornstarch. Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
Serve over rice.
Source: California Rice Commission
3/4 pound pork tenderloin
1 tablespoon vegetable oil
1 1/2 cups (about 6 ounces) sliced fresh mushrooms
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 ribs celery, cut into diagonal slices
1 cup thinly sliced carrots
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice
Slice pork across the grain into 1/8-inch strips. Brown pork strips in oil in large skillet over medium-high heat. Push meat to side of skillet.
Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
Combine broth, soy sauce, and cornstarch. Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
Serve over rice.
Source: California Rice Commission
MsgID: 3132813
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Summer Squash Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Summer Squash Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
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