Pork and Wild Rice Stir-Fry

  • Yield: 4 to 6 servings


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


  1. Cook wild rice according to package directions, omitting any oil and salt; set aside.
  2. 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.
  3. 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