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    Pork with Three Peppers (Stir-Fry)


    Source of Recipe


    Taste of Home Magazine � 2002
    PORK WITH THREE PEPPERS
    WW Points
    Exchanges
    Serves: 4

    1 lb. pork tenderloin, cut into 1/4-in. strips
    2 medium onions, sliced and separated into rings
    1 garlic clove, minced
    1 T. canola oil
    1 can (14-1/2 oz.) reduced-sodium beef broth
    1 �each� sweet red, yellow and green pepper, julienned
    1/4 c. tomato paste
    1/4 c. salsa
    1 to 2 tsp. chili powder
    3 T. flour
    1/4 c. cold water
    Hot cooked rice

    In a large skillet, stir-fry pork, onions and garlic in oil for 3 minutes. Stir in the next 5 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pork is no longer pink, stirring occasionally.

    Combine flour and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

    One serving (calculated w/o rice) equals: 274 calories�8 gm fat (2 gm saturated)�74 mg cholesterol�451 mg sodium�23 gm carbohydrate�4 gm fiber�29 gm protein ++++ Exchanges: 3 lean meat�1 starch�1 vegetable ++++ WWP: 5

 

 

 

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