Cooking Instructions:
- 3/4 pound pork tenderloin, cut into strips
- 1 tablespoon vegetable oil
- 1 1/2 cups (about 6 ounces) sliced fresh
mushrooms
- 1 large green pepper, cut into strips
- 1 zucchini, thinly sliced
- 2 ribs celery, diagonally sliced
- 1 cup thinly sliced carrots
- 1 clove garlic, minced
- 1 cup chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons cornstarch
- 3 cups hot cooked Lundberg® California White Jasmine Rice
Brown pork strips in oil in large skillet over
medium-high heat. Push meat to side of skillet. Add mushrooms, pepper,
zucchini, celery, carrots and garlic; stir-fry approximately 3 minutes.
Combine broth, soy sauce and cornstarch; add to
skillet and cook until thickened. Serve over rice. Makes 6 servings.