4
cups hot cooked rice (cooked without margarine and salt)
2
tablespoons chow mein noodles, if desired
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Steps
1
In small bowl, combine stir-fry sauce, water and cornstarch; blend well. Set aside.
2
In large saucepan, bring 6 cups water to a boil. Add vegetables; cook 1 minute or until green vegetables brighten. Drain.
3
Spray large nonstick wok or skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir about 2 minutes or until pork is browned.
4
Stir in vegetables and cornstarch mixture. Reduce heat to medium-low; cover and cook 3 minutes, stirring frequently, or until vegetables are crisp-tender and sauce has thickened. Serve over hot cooked rice; top with chow mein noodles.
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* Stir-fry sauce can be found in the Asian foods section of large supermarkets or in Asian markets. If unavailable, use any other purchased oriental-style sauce.
** Fresh cut stir-fry vegetables (which may include broccoli, celery, cauliflower, pea pods, red bell pepper and/or carrots) can be found in the refrigerated fresh produce section of large supermarkets. If unavailable, use thawed frozen mixed vegetables; no need to cook 1 minute in boiling water.
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Nutrition Facts
Serving Size:1 serving
Calories
330
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
35mg
12%
Sodium
1140mg
48%
Total Carbohydrate
58g
19%
Dietary Fiber
4g
16%
Sugars
2g
Protein
18g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Vegetable; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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