- 1 (6-ounces) package long-grain and wild rice
- 1pound pork tenderloin, sliced 1/8 inch thick
- 1cup diagonally sliced celery
- 1cup green bell pepper, seeded and cut into strips
- 1bunch green onions, sliced
- 1/2pound mushrooms, sliced
- 1 (8-ounce) can sliced water chestnuts, drained
- 2teaspoons ground ginger
- 1 (6-ounce) package frozen pea pods, thawed
- 1 1/2tablespoons cornstarch
- 1/4cup reduced-sodium soy sauce
- 2tablespoons dry sherry
- Cook wild rice according to package directions, omitting any oil and salt; set aside.
- Meanwhile, in a large, heavy skillet coated with nonstick cooking spray, stir-fry pork over medium-high heat 2 minutes, or until meat is no longer pink. Add celery, green pepper, onions, mushrooms, water chestnut and ginger. Stir-fry 5 minutes, or until vegetables are crisp-tender. Stir in wild rice and pea pods; move mixture up the side of skillet, letting the juices cover the bottom of the pan.
- Mix cornstarch, soy sauce and sherry in a small bowl. Add to juices in pan; cook about 1 minute, or until thickened. Toss vegetables and pork with sauce gently to coat.
Recipe reprinted with permission from One-Dish Favorites (Holly Clegg, 1997). For more from Holly, follow along at her website, Trim & Terrific.
Nutritional Info *per serving
- Calories 278
- Fat 4.1g
- Saturated Fat 1.3g
- Cholesterol 45mg
- Sodium 696mg
- Carbohydrate 37.3g
- Protein 22.1g