 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
My husband and I often make a meal of this appealing stir-fry, write Laura Kittleson of Casselberry, Florida. It's nicely seasoned and chock-full of vegetables. Ingredients:
1/8 teaspoon chinese five-spice powder |
6 ounces boneless pork loin, cut into 1/4-inch cubes |
1/2 teaspoon fennel seed, crushed |
1-1/2 teaspoons canola oil, divided |
2 cups fresh broccoli florets |
1 celery rib with leaves, sliced |
1/2 cup shredded carrot |
1/4 cup chopped green onions |
1-1/2 cups cold cooked brown rice |
1 tablespoon reduced-sodium soy sauce |
1/8 teaspoon pepper |
Directions:
1. Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm.
2. Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.
3. Stir-fry rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through. Yield: 2 servings.
|
|