"Hunger is the best sauce in the world."--Cervantes

Stir-Fried Pork with Mushrooms and Broccoli Recipe

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This recipe for Stir-Fried Pork with Mushrooms and Broccoli, by , is from Eating at Grammy Nell's: A Good Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nell Phillips


1-1/2 cups uncooked instant brown rice
1 tbsp cornstarch
1/4 cup reduced-sodium teriyaki marinade
1/2 cup water
1/2 tsp ground ginger
3 tsps canola oil
3/4 lb boneless pork loin, trimmed of fat, cut
into 2" strips.
2 cups fresh broccoli florets
1 small onion, cut into thin wedges
1 pkg 8 oz sliced fresh mushrooms 3 cups
1 medium red, yellow or orange bell pepper,
cut into 1-inch pieces
2 cloves garlic finely chopped.
cut into

1. Cook rice as directed on package, omitting butter and salt. Meanwhile place cornstarch in small bowl or cup. Gradually stir in teriyaki marinade, water and ginger
2. In 12 inch nonstick skillet or wok, heat 2 tsp. of
oil over medium-high heat. Add pork; cook and stir 4-5 minutes or until no longer pink in center. Remove pork from skillet; keep warm.
3. Add remaining 1 tsp oil to skillet. Add broccoli, onion, mushrooms, bell pepper and garlic; cook and stir 4-5 minutes or until vegetables are crisp-tender.
4. Stir cornstarch mixture into broccoli mixture. Add pork; cook and stir until sauce is thickened. Serve over rice.

Number Of Servings:
Number Of Servings:
servings; 4 (1-1/2 cups stir fry and 1 cup rice each)
Personal Notes:
Personal Notes:
This a diabetic recipe; but anyone can eat it is delicious.; 1 serving: calories 3l0, total carbs 30g,




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