Red-Hot Pork Stir-Fry

Preparation

1. Step 1

   Prepare the rice using the package directions, omitting the salt, margarine, and seasoning packet.

   Step 2

   Meanwhile, in a small bowl, whisk together the soy sauce, sherry, sugar, cornstarch, and red pepper flakes until the cornstarch is completely dissolved. Set aside.

   Step 3

   Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot. Cook the pork for 3 minutes, stirring constantly.

   Step 4

   Add the soy sauce mixture. Cook for about 1 minute, or until the pork is cooked through and the sauce is thickened, stirring constantly. Remove from the heat.

   Step 5

   Arrange the rice on a platter, leaving room for the spinach on the outer edge. Spoon the pork and sauce over the rice. Cover the platter with aluminum foil to keep warm.

   Step 6

   Return the wok with any pan residue to high heat. Add about half the spinach and half the water. Cook for about 1 minute, or until the spinach is just limp, stirring constantly. Arrange around the outer edge of the rice. Re-cover the platter. Repeat with the remaining spinach and water.

2. Red-Hot Chicken Stir-Fry

   Step 7

   Instead of the pork, use 1 pound thinly sliced chicken tenders or boneless, skinless chicken breasts, all visible fat discarded.

3. nutrition information

   Step 8

   (Per Serving)

   Step 9

   Calories: 344

   Step 10

   Total Fat: 3.0g

   Step 11

   Saturated: 1.0g

   Step 12

   Trans: 0.0g

   Step 13

   Polyunsaturated: 0.5g

   Step 14

   Monounsaturated: 1.0g

   Step 15

   Cholesterol: 74mg

   Step 16

   Sodium: 347mg

   Step 17

   Carbohydrates: 46g

   Step 18

   Fiber: 3g

   Step 19

   Sugars: 4g

   Step 20

   Protein: 32g

   Step 21

   Dietary Exchanges

   Step 22

   2 1/2 Starch

   Step 23

   1 Vegetable

   Step 24

   3 Very Lean Meat

4. Red-Hot Chicken Stir-Fry

   Step 25

   (Per Serving)

   Step 26

   Calories: 345

   Step 27

   Total Fat: 2.0g

   Step 28

   Saturated: 0.5g

   Step 29

   Trans: 0.0g

   Step 30

   Polyunsaturated: 0.5g

   Step 31

   Monounsaturated: 0.5g

   Step 32

   Cholesterol: 66mg

   Step 33

   Sodium: 361mg

   Step 34

   Carbohydrates: 46g

   Step 35

   Fiber: 3g

   Step 36

   Sugars: 4g

   Step 37

   Protein: 34g

   Step 38

   Dietary Exchanges

   Step 39

   2 1/2 Starch

   Step 40

   1 Vegetable

   Step 41

   3 Very Lean Meat