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Asian Pork and Vegetable Stir-Fry

A can of Progresso® Light soup is the secret ingredient in this 30-minute meat-and-veggie skillet dinner.

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( 26 Ratings)

26 Ratings

5 Stars 42%

4 Stars 27%

3 Stars 15%

2 Stars 12%

1 Stars

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Prep Time 30 min
Total Time 30 min
Servings 2

Ingredients

1/2: cup uncooked instant brown rice

1: cup water

1: boneless pork loin chop (4 oz), cut into thin bite-size strips

2: cups sliced fresh mushrooms

1: medium onion, cut into thin wedges

1/2: teaspoon garlic powder

1: can (18.5 oz) Progresso® Light homestyle vegetable and rice soup

1: tablespoon stir-fry sauce

1: cup fresh snow pea pods

2: tablespoons sliced almonds, if desired

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Directions

1 In 1-quart saucepan, cook rice in water as directed on package, omitting butter.
2 Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
3 Serve pork mixture over rice; sprinkle with almonds.

EXPERT TIPS

Expert Tips

Weight Watchers® endorses all 14 varieties of Progresso® Light soup. Each serving of this recipe has a POINTS® value of 6.

For Asian Chicken and Vegetable Stir-Fry, substitute 4 ounces uncooked chicken breast, cut into thin bite-size strips, for the pork. However, the nutrition and POINTS® value will change.

Freeze the pork for 15 to 20 minutes, and it will be a lot easier to thinly slice.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 50),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 1190mg; 1190%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 8g 8% Sugars 8g 8% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 20%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;