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Garden Pork Stir-Fry

By: Kim Marie Van Rheenen

"From Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that's brimming with fresh-from-the-garden flavor. It's a tasty way to make the most of seasonal produce--from your backyard veggie patch or the farmer's market."

Rate/Review | Read Reviews (17)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound boneless pork loin, cut into 3/4-inch cubes
2 cups julienned zucchini
1/2 pound fresh mushrooms, sliced
1 medium onion, cut into wedges
1 cup julienned green pepper
1 tablespoon cornstarch
3 tablespoons reduced-sodium soy sauce
1 tablespoon cold water
1/4 teaspoon garlic powder
Hot cooked rice

Directions

In a skillet or wok coated with nonstick cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender. In a small bowl, combine cornstarch, soy sauce, water and garlic powder until smooth. Add to the skillet. bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over rice.

Footnotes

Nutritional Analysis: One serving (calculated without rice) equals 152 calories, 5 g fat (0 saturated fat), 45 mg cholesterol, 491 mg sodium, 9 g carbohydrate, 0 fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.