Stir Fried Pork and Vegetables with Rice

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Water

  Plain, clean water

  2 cup or 473g

• White rice

  Long-grain, regular, raw, unenriched

  2 cup or 370g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Broccoli

  Frozen, chopped, cooked, boiled, drained, with salt

  2 cup or 368g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic powder

  Spices

  1 tsp or 3g

• Mushrooms

  Canned, drained solids

  ½ cup or 78g

• Ground pork

  Fresh, raw

  23 oz or 650g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

Directions

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 half the oil in a skillet. Add broccoli, carrots, onions, and garlic powder. Cook until crisp or tender, about 5 minutes. Remove from skillet. Add mushrooms. Cook for 1 minute and set aside.
3. Heat the second half of the oil in a skillet. Add pork; cook until pork is done. Drain liquid.
4. Add soy sauce and stir until mixed; add vegetables to pork mixture. Cook until thoroughly hot, about 1 or 2 minutes more.
5. Serve pork over cooked rice.

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