Asian Pork and Vegetable Stir-Fry

• In 1-quart saucepan, cook rice in water as directed on package, omitting butter.
• Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
• Serve pork mixture over rice; sprinkle with almonds.

Nutrition Information:

• Calories 320
• (Calories from Fat 50),

• Total Fat 5g
• (Saturated Fat 1 1/2g,
• Trans Fat 0g),
• Cholesterol 35mg;
• Sodium 1190mg;
• Total Carbohydrate 49g
• (Dietary Fiber 8g,
• Sugars 8g),
• Protein 20g;

• Vitamin A 40%;
• Vitamin C 20%;
• Calcium 6%;
• Iron 10%;

• 2 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 2 Vegetable;
• 0 Very Lean Meat;
• 1 1/2 Lean Meat;
• 0 High-Fat Meat;
• 0 Fat;

• 3;