Serves: 6
Total Calories: 173

1 pound pork tenderloin, cut into thin strips
1 tablespoon vegetable oil
1 tablespoon oyster sauce (found in the Chinese food section of the grocery store)
1 tablespoon cornstarch
1/2 cup low-sodium chicken broth
1 tablespoon lite soy sauce
1 cup fresh snow pea, trimmed
1/2 cup sliced water chestnut, drained
1/2 cup minced red bell pepper
1/4 cup sliced scallion

1. In a large skillet or wok, heat oil. Stir-fry pork until strips are no longer pink.

2. Combine oyster sauce, cornstarch, chicken broth, and soy sauce in a measuring cup. Add to the pork and cook until sauce thickens.

3. Add vegetables, cover, and steam for 2 to 3 minutes. Serve.

EXCHANGES
1 Vegetable
2 Lean Meat

NUTRITION FACTS
Calories 155
Calories from Fat 53
Total Fat 6 grams
Saturated Fat 1 gram
Cholesterol 48 milligrams
Sodium 151 milligrams
Total Carbohydrate 7 grams
Dietary Fiber 1 gram
Sugars 3 grams
Protein 18 grams

Nutritional Facts:

Serves: 6
Total Calories: 173
Calories from Fat: 42

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Apple Cinnamon Pork Chops
Baked Steak With Creole Sauce
Beef Provençal
Beef Shish Kabobs
Butterflied Beef Eye Roast
Herbed Pot Roast
Italian Pork Chops
Lamb Chops With Orange Sauce
Lamb Kabobs
Marinated Beef Kabobs
Marinated Leg Of Lamb
Marvelous Meat Loaf
Pork Chops Milanese
Pork Chops Niçoise
Roast Beef With Caraway Seeds
Steak Diane*
Steak With Brandied Onions
Stir-Fried Pork Tenderloins
Stuffed Bell Peppers
Veal Piccata With Orange Sauce
Veal Romano
Veal Scallopini