Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Water 1/4 ts Ginger
1 ts Chicken flavored bouillon 2 cl Garlic, minced
1 tb Cornstarch 1/2 c Sliced carrots
2 ts Soy sauce 1/2 Green or red bell pepper,
6 oz Pork tenderloin, trimmed of -cut in 1/4x1/4x2" strips
-all visible fat 1/2 c Sliced fresh mushrooms
1 ts Oil or peanut oil 2 c Hot cooked (wothout butter
2 ts Grated fresh ginger -OR- -or salt) rice

In small saucepan, combine water, bouillon, cornstarch and soy sauce.
Mix well and cook, stirring, until bubbly and thickened. Remove from
heat; set aside. Cut pork into 1/2" thick slices; cut each slice into
thirds, forming thick strips. Heat 1/2 tsp. of the oil in nonstick
wok or medium skillet until hot. Add pork, ginger and garlic; srit
fry about 3 minutes or until pork is no longer pink. Remove pork
mixture from wok; set aside. Heat remaining 1/2 teaspoon oil in wok
until hot. Add carrots; stir fry 1 minute. Add bell pepper; stir fry
and additional 2 minutes. Add mushrooms; stir fry 1-2 minutes or
until all vegetables are crisp tender. Stir in pork mixture and broth
mixture; cook until thoroughly heated. Serve with rice.

Per serving: 380 cal., 23g pro., 55g carb., 2g fiber, 6gfat, 49mg
chol., 580mg sod., 560mg pot., 3 starch, 2 lean meat, and 1 1/2
vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-13-95

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