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Thread: Stir-Fried Pork w\Vegetables

  1. #1

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    You can make this colorful and easy entree using any of your favorite veggies. Serve or rice or noodles.

    2 tea olive oil
    1 large onion, chopped
    2 c broccoli florets
    1/4 c water
    1 red or yellow bell pepper, seeded and cut into 1 inch piedes
    1 smallzucchini, halved lengthwise and cut into 1 inch pieces
    1 cup sugar snap peas
    10 oz lean boneless pork loin cut into 1/4 inch strips
    1 tea thyme leaves (or 1/2 tea dried thyme)
    1/4 tea salt
    pinch of pepper
    1 tablespoon white wine vinegar

    Heat the oil in a nonstick skillet. Add the onion and saute until softened. Add the broccoli and water, then cover and cook until the broccoli is tender, about 5 minutes. Stir in the bell pepper, zucchini, and peas, then cover and cook until the pepper is tender, about 2 minutes. Add the pork, thyme, salt, and pepper to the vegetables. Saute until the pork is browned, then stir in the vinegar. Cook, stirring, until the pork is cooked through, about 2 minutes.

    Makes 4 servings: 190 cal; 7g fat; 42mg cholesterol, 226mg sodium, 14g carbs, 5g fiber, 20g protein, 82mg calcium.
    3 points per serving.

    I use yellow squash, fresh mushrooms, and snow peas instead of the zucchini and snap peas. It is very tasty!
    Barbara
    ~~~~~~~~
    http://www.flickr.com/photos/cybergranny49/sets/
    original starting weight 270
    returned to WW Oct. 12, 2005
    241.4/142/155
    Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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