Meat & Veggie Stir-Fry
- 1 of 3 Heat wok or 10-inch nonstick skillet over medium-high heat. Add beef and pork; stir-fry, leaving in chunks, until no longer pink, about 5 minutes. Remove meat to plate; keep warm.
- 2 of 3 Add peas and carrots; stir-fry 5 minutes or until crisp-tender. Mix in stir-fry sauce, water and soy sauce. Return meat to wok; stir about 1 minute or until heated through.
- 3 of 3 Serve over hot cooked rice, if desired.
Servings Per Recipe: 4
Per Serving: 1226 mg sodium, 2 g fiber, 16 g Fat, total, 13 g carb., 25 g pro., 299 kcal cal., 6 g sat. fat, 75 mg chol.