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Asian Pork and Vegetable Stir-Fry

A can of Progresso® Light soup is the secret ingredient in this 30-minute meat-and-veggie skillet dinner.

Prep Time: 30 Min

Total Time: 30 Min

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1 - 3 of 3 Reviews
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Diann3 said: report Posted: 2/11/2011 11:17:51 AM
I didn't make the recipe because the sodium is through the roof! Any suggestions for getting it down? Is there low sodium soup or stir fry sauce? I try to keep sodium around 600 per meal.
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PatC42 said: report Posted: 9/14/2009 10:11:35 PM
This was very quick and easy to make. Every item called for except that specific flavor soup is something I keep on hand or have frequently, e.g., the left over pork roast I used. Also I used frozen instead of fresh peas. This is definitely a "do again" dish for us and I'll make the veggie and rice soup a staple in my pantry.
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jennifer2216 said: report Posted: 6/18/2009 3:39:25 PM
Pretty good - I substituted frozen stir-fry veggies for pea pods and it turned out very well. I would make it again.