Pork and Vegetable Stir- Fry Recipe

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This stir-fry is chockful of good-for-you veggies and pork.—Jamilla Ivits, Cambridge, Ontario

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Pork and Vegetable Stir- Fry Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

3 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon salt-free lemon-pepper seasoning
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1 pound pork tenderloin, cut into 1/4-inch strips
1 cup thinly sliced carrots
4 teaspoon canola oil, divided
1 cup thinly sliced zucchini
1/2 cup thinly sliced celery
2 cups sliced fresh mushrooms
5 cups torn fresh spinach

Directions

In a bowl, combine the first seven ingredients; add pork and toss to coat. In a nonstick skillet or wok, stir-fry carrots in 2 teaspoons oil for 2 minutes. Add zucchini and celery; stir-fry for 2 minutes. Add mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Remove and keep warm.
Stir-fry pork with marinade in batches in remaining oil for 2-3 minutes or until meat is no longer pink. Return the vegetable mixture and all of the pork to the pan. Add spinach; stir-fry for 1-2 minutes or until spinach is tender. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 251 calories, 11 g fat (3 g saturated fat), 75 mg cholesterol, 571 mg sodium, 10 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as Pork Veggie Stir-Fry in Country Woman September/October 2001, p37