1. Trim fat from pork chops; cut pork into 2" x 1/4" strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes. Drain; discard sherry mixture. 2. Whisk egg whites and egg together. Scramble in a pan coated with cooking spray until done. Remove egg mixture from skillet and seet aside. 3. Heat 1/2 t. oil in a large skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 t. oil to skillet. Add sliced onions and snow peas; stir-fry 2 minutes. Add mushrooms, ginger and garlic; stir-fry one minute. Remove onion mixture from skillet and keep warm. 4. Add 1 t. oil to skillet; add rice and cook one minute without stirring. Stir in eggs, pork, onion mixture, and salt, and stir fry 1 minute or until thoroughly heated. Sprinkle each serving with green onions. Serving size: 2 cups. NOTES : I halved this with no problem--to "halve" the egg + egg whites, I used one whole large egg and no individual whites. Makes generous servings. Recipe by: Cooking Light Posted to EAT-LF Digest by Diana Slade
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 5 servings|
|Calories from Fat: 16 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 42.3mg||13 %|
|Sodium 134.4mg||5 %|
|Potassium 386.3mg||10 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 17.4g|
|Protein 10.2g||15 %|
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Calories per serving: 126
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