Title: Vegetable pork stir-fry
 Categories: Main dish, Meats, Low-fat
      Yield: 6 Servings
 
    3/4 lb Pork tenderloin
           -- cut in strips
      1 tb Vegetable oil
  1 1/2 c  Sliced fresh mushrooms
      1 lg Green pepper; cut in strips
      1    Zucchini; thinly sliced
      2    Celery ribs
           -- diagonally sliced
      1 c  Thinly sliced carrots
      1    Garlic clove; minced
      1 c  Chicken broth
      2 tb Light soy sauce
  1 1/2 tb Cornstarch
      3 c  Hot cooked rice
 
  Brown pork in oil in large skillet over high heat.  Push meat to side
  of skillet; add vegetables.  Stir-fry vegetables approximately 3
  minutes. Combine broth, soy sauce, and cornstarch; add to skillet and
  cook until clear and thickened.  Serve over rice.
  
  Each serving provides: * 257 calories * 16.8 g. protein * 4.4 g. fat
  * 36.3 g. carbohydrate * 2.1 g. dietary fiber * 732 mg. sodium * 37
  mg. cholesterol