Stir-Fried Pork and Vegetables

Makes 4 servings

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Ingredients:

2 Tablespoons mono-unsaturated vegetable oil
3 garlic cloves, minced
2 pounds lean pork, cut into thin strips
ground pepper
1 bell pepper, diced
1 8-ounce can sliced water chestnuts, rinsed & drained
3 cups snow peas
3 cups mushrooms, sliced
3 cups broccoli
2 bunches scallions, sliced
1/4 cup beef or vegetable stock (low sodium)
2 teaspoons cornstarch
2 teaspoons soy sauce (low sodium)
2 Tablespoons cold water

In a wok or large skillet, heat oil. When oil is hot, add garlic and pork. Sir-fry until lightly browned - about 5 minutes. Season to taste with black pepper.

Add bell pepper, water chestnuts, snow peas, mushrooms and scallions. Stir-fry for 1 minute. Add stock or water. Bring to boil, briefly.

Blend cornstarch, soy sauce and cold water to a paste. Add to stir-fry, stirring to thicken. Serve immediately over brown rice.

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