Title: Easy Summer Pork Stir-Fry:
Categories: Shelf life, Shelf2
Yield: 1 servings

1 lb Pork loin chops; cut into
-1/4 inch
; strips
1 lg Yellow bell pepper; cut into
-1/4 inch
; strips
1 lg Red bell pepper; cut into
-1/4 inch
; strips
1/2 md Onion; sliced top to
; bottom into 1/8
; inch strips
1 pk Frozen stir-fry vegetables
2 tb Cornstarch
3 tb Water; (mixed with
; cornstarch)
1/2 c Chicken stock
Prepared wild rice; (2 cups
-total)

PROCEDURE:

1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high
heat. When the oil is hot, add the pork strips and stir to coat with oil.
Cook for 1/2 minute, stirring constantly.

2. Add the vegetables and cook, stirring for 1 to 2 minutes.

3. Add chicken stock and bring to a boil. Stir in the cornstarch and stir
just until slightly thickened. Serve immediately over long grain and wild
rice.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.