Pork And Vegetable Stir-Fry

• 1 lb. lean boneless pork
• 3/4 lb. fresh mushrooms
• 1 (1 lb.) bunch fresh broccoli
• vegetable cooking spray
• 1 tsp. vegetable oil
• 5 carrots, sliced diagonally
• 1/4 c. reduced-sodium soy sauce
• 2 Tbsp. cornstarch
• 1 1/2 tsp. chicken flavored bouillon granules
• 1/2 tsp. salt
• 1 1/2 c. water
• 2 c. hot cooked regular pasta (cooked without salt or fat)

1. Partially freeze pork, trim excess fat from pork.
2. Slice across grain into 2 x 1/4-inch strips and set aside.
3. Wipe mushrooms with damp paper towel; remove stems and reserve for another use.
4. Slice caps and set aside.
5. Wash broccoli and remove flowerets, reserve stalks for another use.
6. Cut flowerets into small pieces; set aside.
7. Coat a wok or skillet with cooking spray; add oil and place over high heat until hot.
8. Add pork; stir-fry 4 minutes or until lightly browned.
9. Add mushroom caps, carrots and soy sauce.
10. Cover and reduce heat to low and cook 8 minutes.
11. Add broccoli; cover and cook 3 minutes or until broccoli is crisp-tender.

pork, fresh mushrooms, fresh broccoli, vegetable cooking spray, vegetable oil, carrots, soy sauce, cornstarch, chicken flavored bouillon granules, salt, water, regular pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=308295 (may not work)