- boil. Combine cornstarch and cold water until smooth. Gradually stir
- into the pan. Bring to a boil; cook and stir for 2 minutes or until
- thickened. Serve with meat and vegetables.
- Yield: 8 servings.
Nutritional Facts: 4 ounces cooked pork with 2/3 cup vegetables and 1/3 cup gravy equals 304 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 401 mg sodium, 30 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.