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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 x ca. 450 g | Pork tenderloin cut in strips |
| 1 Esslöffel | vegetable oil |
| 1 1/2 Tasse | mushrooms sliced fresh |
| 1 gross | Green pepper; cut in strips |
| 1 | zucchini thinly sliced |
| 2 | Celery ribs diagonally sliced |
| 1 Tasse | carrots thinly sliced |
| 1 | cloves garlic minced |
| 1 Tasse | chicken broth |
| 2 Esslöffel | light soy sauce |
| 1 1/2 Esslöffel | cornstarch |
| 3 Tasse | cooked rice hot |
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Brown pork in oil in large skillet over high heat. Push meat to side of skillet; add vegetables. Stir-fry vegetables approximately 3 minutes. Combine broth, soy sauce, and cornstarch; add to skillet and cook until clear and thickened. Serve over rice.
Each serving provides: * 257 calories
* 16.8 g. Protein
* 4.4 g. Fat
* 36.3 g. Carbohydrate * 2.1 g. Dietary fiber * 732 mg. Sodium
* 37 mg. Cholesterol
Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias
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