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Stir-Fried Pork w\Vegetables

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You can make this colorful and easy entree using any of your favorite veggies. Serve or rice or noodles.


2 tea olive oil

1 large onion, chopped

2 c broccoli florets

1/4 c water

1 red or yellow bell pepper, seeded and cut into 1 inch piedes

1 smallzucchini, halved lengthwise and cut into 1 inch pieces

1 cup sugar snap peas

10 oz lean boneless pork loin cut into 1/4 inch strips

1 tea thyme leaves (or 1/2 tea dried thyme)

1/4 tea salt

pinch of pepper

1 tablespoon white wine vinegar


Heat the oil in a nonstick skillet. Add the onion and saute until softened. Add the broccoli and water, then cover and cook until the broccoli is tender, about 5 minutes. Stir in the bell pepper, zucchini, and peas, then cover and cook until the pepper is tender, about 2 minutes. Add the pork, thyme, salt, and pepper to the vegetables. Saute until the pork is browned, then stir in the vinegar. Cook, stirring, until the pork is cooked through, about 2 minutes.


Makes 4 servings: 190 cal; 7g fat; 42mg cholesterol, 226mg sodium, 14g carbs, 5g fiber, 20g protein, 82mg calcium.

3 points per serving.


I use yellow squash, fresh mushrooms, and snow peas instead of the zucchini and snap peas. It is very tasty!




original starting weight 270

returned to WW Oct. 12, 2005


Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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"When we go back to the Old way of eating ,

we go back to the Old weight...." Author Unknown



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