See Also: Spicy Pork Stir-Fry(recipes)
Spicy Beef Stir-Fry(recipes)
Spicy Stir-Fried Mushrooms(recipes)
Twice-Cooked Pork Stir-Fry(recipes)
Stir-Fried Pork Lo Mein(recipes)
Stir-Fried Pork and Vegetables(recipes)
Fried Noodle and Pork Stir-Fry(recipes)
Jamaican Pork and Mango Stir-Fry(recipes)
Thai Basil Pork Stir-Fry(recipes)
Spicy Pork Kebabs(recipes)

Spicy Pork Stir-Fry (recipes)




Prep and Cook Time: 30 minutes

Yield: Makes 6 servings



Ingredients:



1can (14-1/2 ounces) fat-free reduced-sodium chicken broth, divided

2tablespoons cornstarch

2tablespoons reduced-sodium soy sauce

1tablespoon grated orange peel

1lean pork tenderloin (about 10 ounces), trimmed of visible fat

2tablespoons peanut oil, divided

1tablespoon sesame seeds

2cloves garlic, minced

2cups broccoli florets

2cups sliced carrots

1teaspoon Szechwan seasoning

3cups hot cooked white rice









Preparation:





1.Combine 1-1/2 cups chicken broth, cornstarch, soy sauce and orange peel in medium bowl. Cut pork lengthwise, then crosswise into 1/4-inch-thick slices.2.Heat 1 tablespoon oil in wok over high heat until hot. Add pork, sesame seeds and garlic. Stir-fry 3 minutes or until pork is barely pink in center. Remove from wok.3.Heat remaining 1 tablespoon oil in wok until hot. Add broccoli, carrots, Szechwan seasoning and remaining chicken broth. Cook and stir 5 minutes or until vegetables are crisp-tender. Add pork. Stir chicken broth mixture and add to wok. Cook and stir over medium heat until sauce thickens. Serve over rice.









Nutritional Information:







Serving Size: 1/6 stir-fry mixture with 1/2 cup cooked rice







Carbohydrate

32 g







Cholesterol

38 mg







Saturated Fat

1 g







Fiber

3 g







Total Fat

8 g







Calories from Fat

26 %







Calories

266







Protein

16 g







Sodium

325 mg









Dietary Exchange:







Starch

2







Meat

2