3/4 lb. pork tenderloin, cut in strips
1 tbsp. vegetable oil
1 1/2 c. sliced mushrooms
1 lg. green pepper, cut in strips
1 zucchini, thinly sliced
2 ribs celery, diagonally sliced
1 c. thinly sliced carrots
1 clove garlic, minced
1 c. chicken broth
2 tbsp. lite soy sauce
1 1/2 tbsp. cornstarch
3 c. hot cooked rice

Brown pork strips 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. Serves 6.

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, and 37 mg. cholesterol.