Garden Pork Stir-Fry Recipe

Garden Pork Stir-Fry Recipe photo by Taste of Home

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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.

This recipe is:

Quick

Diabetic Friendly

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Garden Pork Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

1 pound boneless pork loin, cut into 3/4-in. 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 large skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add the zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender.
In a small bowl, combine the 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. Serve with rice. Yield: 6 servings.

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.

Originally published as Garden Pork Stir-Fry in Quick Cooking September/October 1999, p16