Pork with Three Peppers (Stir-Fry)
Source of Recipe
Taste of Home Magazine – 2002
PORK WITH THREE PEPPERS
WW Points
Exchanges
Serves: 4
1 lb. pork tenderloin, cut into 1/4-in. strips
2 medium onions, sliced and separated into rings
1 garlic clove, minced
1 T. canola oil
1 can (14-1/2 oz.) reduced-sodium beef broth
1 ‘each’ sweet red, yellow and green pepper, julienned
1/4 c. tomato paste
1/4 c. salsa
1 to 2 tsp. chili powder
3 T. flour
1/4 c. cold water
Hot cooked rice
In a large skillet, stir-fry pork, onions and garlic in oil for 3 minutes. Stir in the next 5 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pork is no longer pink, stirring occasionally.
Combine flour and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
One serving (calculated w/o rice) equals: 274 calories…8 gm fat (2 gm saturated)…74 mg cholesterol…451 mg sodium…23 gm carbohydrate…4 gm fiber…29 gm protein ++++ Exchanges: 3 lean meat…1 starch…1 vegetable ++++ WWP: 5
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