Pork 'n' Pepper Stir-fry Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
Originally published as Pork 'n' Pepper Stir-fry in Country Woman January/February 2000, p35

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.

This recipe pairs well with a medium white wine.

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Reviewed Jan. 4, 2008

I think I'll add a can of pineapple chunks the next time but it is really good as is.

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