Reduced Sodium Stir-Fry

• 1 Tbsp. margarine
• 1/3 c. onion, diced
• 1 c. broccoli
• 1/2 c. fresh mushrooms
• 6 oz. pkg. snow peas
• 3/4 c. lean pork or chicken
• 1/2 c. carrots
• 1 (8 oz.) can water chestnuts
• 1 c. reduced sodium chicken broth
• 1 Tbsp. reduced sodium soy sauce
• 1 tsp. sugar
• 1 Tbsp. oil

1. Saute onions in margarine in a wok or skillet.
2. Remove from pan; add oil and heat until pan is hot enough that one vegetable dropped in oil sizzles.
3. Add meat, stirring until brown.
4. Add vegetables, combine broth, soy sauce and sugar.
5. Add to meat and vegetables.
6. Cover pan and cook just until vegetables are tender-crisp.
7. To thicken stir-fry, add 1 tablespoon cornstarch to 2 tablespoons cold chicken broth or water.
8. Serve over rice.
9. Makes five 1-cup servings 151 calories; 281 mg. sodium per serving.

margarine, onion, broccoli, fresh mushrooms, snow peas, lean pork, carrots, water chestnuts, chicken broth, soy sauce, sugar, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353166 (may not work)