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Asian Pork and Vegetable Stir-Fry

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By Betty Crocker Kitchens
Updated Oct 1, 2015
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A can of Progresso™ Light soup is the secret ingredient in this 30-minute meat-and-veggie skillet dinner.

Asian Pork and Vegetable Stir-Fry

  • Prep Time 30 min
  • Total 30 min
  • Servings 2
  • Ingredients 10
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Ingredients

  • 1/2 cup uncooked instant brown rice
  • 1 cup water
  • 1 boneless pork loin chop (4 oz), cut into thin bite-size strips
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, cut into thin wedges
  • 1/2 teaspoon garlic powder
  • 1 can (18.5 oz) Progresso™ Light homestyle vegetable and rice soup
  • 1 tablespoon stir-fry sauce
  • 1 cup fresh snow pea pods
  • 2 tablespoons sliced almonds, if desired

Instructions

  • Step 
    1
    In 1-quart saucepan, cook rice in water as directed on package, omitting butter.
  • Step 
    2
    Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
  • Step 
    3
    Serve pork mixture over rice; sprinkle with almonds.

Nutrition

320 Calories
5g Total Fat
20g Protein
49g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
1190mg
50%
Potassium
690mg
20%
Total Carbohydrate
49g
16%
Dietary Fiber
8g
32%
Sugars
8g
Protein
20g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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