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Asian Pork and Vegetable Stir-Fry

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Asian Pork and Vegetable Stir-Fry
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 2
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A can of Progresso™ Light soup is the secret ingredient in this 30-minute meat-and-veggie skillet dinner.

Ingredients

1/2
cup uncooked instant brown rice
1
cup water
1
boneless pork loin chop (4 oz), cut into thin bite-size strips
2
cups sliced fresh mushrooms
1
medium onion, cut into thin wedges
1/2
teaspoon garlic powder
1
can (18.5 oz) Progresso™ Light homestyle vegetable and rice soup
1
tablespoon stir-fry sauce
1
cup fresh snow pea pods
2
tablespoons sliced almonds, if desired

Directions

  • 1 In 1-quart saucepan, cook rice in water as directed on package, omitting butter.
  • 2 Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
  • 3 Serve pork mixture over rice; sprinkle with almonds.
Tips  

For Asian Chicken and Vegetable Stir-Fry, substitute 4 ounces uncooked chicken breast, cut into thin bite-size strips, for the pork.

Freeze the pork for 15 to 20 minutes, and it will be a lot easier to thinly slice.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
50
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
1190mg
50%
Potassium
690mg
20%
Total Carbohydrate
49g
16%
(
Dietary Fiber
8g
32%
,
Sugars
8g
)
Protein
20g
Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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