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 Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias