STIR-FRIED PORK AND VEGETABLES WITH RICE 4 Servings of pork and vegetables, about 1/2 cup each.  4 servings of cooked rice, about 2 cups each.
Chicken broth, reduced sodium 2 cups
Hot water 2 cups
Rice, uncooked 2 cups
Vegetable oil 2 tablespoons
Broccoli cuts, frozen 2 cups
Carrots, cleaned, sliced thinly 1 cup
Onions, minced 1/4 cup
Garlic powder 1 teaspoon
Canned mushrooms, drained 1/2 cup
Ground Pork 1 pound + 7 ounces
Soy Sauce 4 tablespoons
Preparation Time: 20 minutes

Cooking Time: 25-30 minutes

1. Heat broth and water to a boil in sauce pan; add rice and return to a boil.  Reduce heat to low and simmer until tender, about 15 minutes.

2.Heat 1 tablespoon of oil in skillet.  Add broccoli, carrots, onions, and garlic powder.  Cook until crisp-tender, about 5 minutes.  Remove from skillet.  Add mushrooms.  Cook for 1 minute and set aside.

3. Heat second tablespoon of oil in skillet.  Add pork; cook until pork no longer remains pink.  Drain liquid.

4. Add soy sauce and stir until mixed; add vegetables to pork mixture.  Cook until heated, about 1 to 2 minutes.

5. Serve Pork mixture over cooked rice.

Note: Sodium level can be reduced from 799 milligrams to 532 milligrams by reducing soy sauce from 4 to 2 tablespoons.

PER SERVING:

CALORIES 860
TOTAL FAT 33 grams
SATURATED FAT 10 grams
CHOLESTEROL 108 milligrams
SODIUM 799 milligrams

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