Serves: 6
Total Calories: 356

1 tablespoon oil
1 1/2 pounds lean pork steaks, bones removed, cut into 1/4-inch slices
1 cup sliced carrot
1/2 cup diagonally sliced celery
1 cup water
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon beef bouillon
1/2 teaspoon garlic powder
1/2 teaspoon grated ginger root, or 1/8 teaspoon ground ginger
8 to 9 ounces (4 cups) fresh bean sprouts
1/2 cup , diagonally sliced green onion
1 (2-ounce) jar , sliced pimiento, , drained
1/4 cup cold water
2 tablespoons cornstarch
chow mein noodles

1. Heat oil in large skillet or wok over medium-high heat until hot. Add pork cook and stir until browned. Remove pork from skillet cover to keep warm.

2. To liquid in skillet, add carrots, celery, 1 cup water, soy sauce, sugar, bouillon, garlic powder and gingerroot mix well. Reduce heat to medium-low. Cover simmer 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked pork, bean sprouts, onions and pimientos cook until thoroughly heated.

3. In small bowl, combine 1/4 cup water and cornstarch blend until smooth. Gradually stir into mixture in skillet. Cook and stir over medium-high heat until sauce is bubbly and thickened. Serve over chow mein noodles.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 310 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 3 g 15% * Cholesterol: 50 mg 17% * Sodium: 650 mg 27% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 3 g 12% * Sugars: 4 g * Protein: 21 g * Vitamin A: 60% * Vitamin C: 25% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 1 Starch, 1 Vegetable, 2 Lean Meat, 2 Fat or 1 Carbohydrate, 1 Vegetable, 2 Lean Meat, 2 Fat

Nutritional Facts:

Serves: 6
Total Calories: 356
Calories from Fat: 196

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