Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Pork And Vegetable Stir-Fry Over Brown Rice
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- #95859
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons vegetable oil, divided
4 boneless pork loin chops, cut into 1/4-inch thick slices
1 package (16 ounce size) frozen stir-fry vegetables
1 can sliced water chestnuts, drained
1/2 cup stir-fry sauce
4 cups cooked brown rice
cilantro leaves
chow mein noodles (optional)
directions
Heat half of the oil in large skillet or wok over high heat.
Saute pork about 3 minutes, stirring occasionally until lightly browned. Remove from skillet; set aside and keep warm.
Pour remaining oil into skillet. Cook and stir vegetable mixture and water chestnuts 3 to 5 minutes or until crisp tender.
Return pork to skillet. Stir in sauce until pork and vegetables are well coated and heated through.
Divide rice between plates and top with equal amounts of pork and vegetable stir-fry. Garnish with fresh cilantro leaves. Serve with chow mein noodles, if desired.
added by
karenjs
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
June 15, 2009
This recipe was easy and tasty. The overall flavor will come from the stir-fry sauce you use, and the type of frozen veggies. We used part spicy stir-fry sauce and part "plain".