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Ginger Pork Stir-Fry

Nutrition Information
Calories: 500
Total Fat: 13g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 450mg
Carbohydrates: 63g
Dietary Fiber: 6g
Sugars: 7g
Protein: 33g
Vitamin A: 4500iu (90%)
Vitamin C: 50mg (83%)
Calcium: 80mg (8%)
Iron: 3.6mg (20%)

Yield: Serves 4. 2 cups per serving.

Tender bits of pork and minced ginger add flavor to this stir-fry.

4 cups cooked brown rice
1 teaspoon minced garlic
1 cup chicken broth
1 teaspoon grated fresh ginger root
1-1/2 tablespoons corn starch
1 green onion, sliced thin
16 ounce pkg. frozen stir fry veggies
3 cups mung bean sprouts
2 cups sliced mushrooms
1/2 cup nonfat egg substitute
14 ounces cubed pork tenderloin
4 tablespoons light soy sauce
1/10 teaspoon tiny pinch cayenne pepper

Heat large nonstick skillet or electric wok over medium high heat. Lightly spray with vegetable oil cooking spray. Saute minced garlic until golden brown.

Add 1/2 cup of chicken broth followed by ginger and all vegetables. Stir briefly and bring to a boil. Cover and cook for 2-3 minutes. Add cornstarch dissolved in remaining ½ cup of chicken broth, nonfat egg substitute and cubed pork; cook until pork is done. (It is done when firm and no longer pink in center.)

Add soy sauce and cayenne pepper.

Serve over brown rice. Optional garnish: fresh sliced cucumber.

Total Preparation & Cooking Time: 15 min. (10 Prep, 5 Cook)

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