Stir-Fried Pork and Vegetables with Rice Recipe

 

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4 Servings of pork and vegetables, about 1/2 cup each. 4 Servings of cooked rice, about 2 cups each Chicken broth, reduced sodium 2 cups Hot water 2 cups Rice, uncooked 2 cups Vegetable oil 2 tablespoons Broccoli cuts, frozen cumin 2 cups Carrots, cleaned, sliced thinly 1 cup Onions, minced 1/4 cup Garlic powder 1 teaspoon Canned mushrooms, drained 1/2 cup Ground pork 1 pound + 7 ounces Soy sauce 4 tablespoons PREPARATION TIME: 20 MINUTES COOKING TIME: 25 TO 30 MINUTES 1. Heat broth and water to a boil in sauce pan; add rice and return to boil. Reduce heat to low and simmer until tender, about 15 minutes.   2. Heat 1 tablespoon of oil in skillet. Add broccoli , carrots, onions, and garlic powder. Cook until crisp-tender, about 5 minutes. Remove from skillet. Add mushrooms. Cook for 1 minute and set aside. 3. Heat second tablespoon of oil in skillet. Add pork; cook until pork no longer remains pink. Drain liquid. 4. Add soy sauce and stir until mixed; add vegetables to pork mixture. Cook until heated, about 1 to 2 minutes. 5. Serve pork mixture over cooked rice. Note: Sodium level can be reduced from 799 milligrams to 532 milligrams by reducing soy sauce from 4 to 2 tablespoons. PER SERVING: Calories 860 Total fat 33 grams Saturated fat 10 grams Cholesterol 108 milligrams Sodium 799 milligrams     Back to Cheap and Healthy Recipes