Pork And Vegetable Stir-Fry - cooking recipe

Ingredients

1 lb. lean boneless pork
3/4 lb. fresh mushrooms
1 (1 lb.) bunch fresh broccoli
vegetable cooking spray
1 tsp. vegetable oil
5 carrots, sliced diagonally
1/4 c. reduced-sodium soy sauce
2 Tbsp. cornstarch
1 1/2 tsp. chicken flavored bouillon granules
1/2 tsp. salt
1 1/2 c. water
2 c. hot cooked regular pasta (cooked without salt or fat)

Preparation

Partially freeze pork, trim excess fat from pork.
Slice across grain into 2 x 1/4-inch strips and set aside.
Wipe mushrooms with damp paper towel; remove stems and reserve for another use.
Slice caps and set aside.
Wash broccoli and remove flowerets, reserve stalks for another use.
Cut flowerets into small pieces; set aside.
Coat a wok or skillet with cooking spray; add oil and place over high heat until hot.
Add pork; stir-fry 4 minutes or until lightly browned.
Add mushroom caps, carrots and soy sauce.
Cover and reduce heat to low and cook 8 minutes.
Add broccoli; cover and cook 3 minutes or until broccoli is crisp-tender.