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Snow Peas and Pork

Source of Recipe

Unknown
Snow Peas and Pork

WW Points
Exchanges
6 Servings

1 tablespoon oil
11/4 pounds pork tenderloins, trimmed of fat, cut into 1/4-inch slices
1 cup diagonally sliced celery
1 cup diagonally sliced green onions
2 cups sliced fresh mushrooms
2 8 oz. cans sliced water chestnuts, drained
1 pound fresh pea pods, trimmed
1 red beR pepper, cut into strips
1 yeRow beR pepper, cut into strips
1 tablespoon fresh gingerroot, grated, or 1 teaspoon ginger
1 tablespoon cornstarch
3 tablespoons dry sherry
1/4 cup light soy sauce
4 cups hot cooked rice

Heat oil in large nonstick wok or skillet over medium-high heat. Add pork; cook and stir 2 minutes or until pork is no longer pink. Add celery, green onions, mushrooms, water chestnuts, pea pods, bell peppers and gingerroot. Cook and stir over high heat for 5 to 6 minutes or until vegetables are crisp-tender.

In small bowl, combine cornstarch, sherry and soy sauce. Stir into liquid in wok. Cook until thickened, tossing until vegetables are glazed with sauce. Serve immediately over rice.

One serving equals: Calories 440 (Calories from Fat 54)...Total Fat 6 g (Saturated Fat 2 g)...Cholesterol 55 mg...Sodium 500 mg...Total Carbohydrate 59 g...Dietary Fiber 4 g...Protein 28 g ++++ Exchanges: 3 Starch, 2 Lean Meat, 3 Vegetable ++++ WWP: 8