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Pork 'n' Pepper Stir-fry Recipe

I like the taste of chop suey, so I came up with my own recipe. This speedy stir-fry is the satisfying result.—Opal Hoferer, Topeka, Kansas

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Pork 'n' Pepper Stir-fry Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

1-1/2 cups julienned celery
1 medium green or sweet red pepper, julienned
1 medium onion, cut into wedges
1 garlic clove, minced
3 tablespoons vegetable oil
2 tablespoons cornstarch
1-1/4 cups cold water
1 cup cubed cooked pork, beef or chicken
2 tablespoons soy sauce
1/4 teaspoon salt
Hot cooked rice

Directions

In a skillet, stir-fry celery, green pepper, onion and garlic in oil until crisp-tender. Combine cornstarch and water until smooth; stir into vegetables. Add pork, soy sauce and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.

Nutritional Facts 1 cup equals 211 calories, 14 g fat (2 g saturated fat), 32 mg cholesterol, 668 mg sodium, 10 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Pork 'n' Pepper Stir-fry in Country Woman January/February 2000, p35

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