From Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that's brimming with fresh-from-the-garden flavor. It's a tasty way to make the most of seasonal produce--from your backyard veggie patch or the farmer's market.
BE SURE TO ADD POINTS FOR RICE...CONFIGURED FOR STIR FRY ONLY!
INGREDIENTS
* 1 pound boneless pork loin, cut into 3/4-in. cubes * 2 cups julienned zucchini * 1/2 pound fresh mushrooms, sliced * 1 medium onion, cut into wedges * 1 cup julienned green pepper * 1 tablespoon cornstarch * 3 tablespoons reduced-sodium soy sauce * 1 tablespoon cold water * 1/4 teaspoon garlic powder * Hot cooked rice
SERVINGS 6 CATEGORY Lower Fat METHOD Stir-Fry PREP 30 min. TOTAL 30 min.
DIRECTIONS
In a skillet or wok coated with nonstick cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender. In a small bowl, combine cornstarch, soy sauce, water and garlic powder until smooth. Add to the skillet. bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over rice. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (calculated without rice) equals 152 calories, 5 g fat (0 saturated fat), 45 mg cholesterol, 491 mg sodium, 9 g carbohydrate, 0 fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
