0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Meats 4 Servings

INGREDIENTS

1/2 lb Lean boneless pork loin
1 c Diced red bell pepper
1 tb Low-sodium soy sauce
1 tb Dry sherry
1 ts Sugar
2/3 c Water
1 tb Cornstarch
2 tb Low-sodium soy sauce
2 ts Chili puree with garlic sauce
Vegetable cooking spray
2 ts Vegetable oil
15 oz Whole baby corn, (1 can) drained
8 oz Sliced water chestnuts, (1 can) drained
4 1/2 oz Sliced mushrooms, (1 jar) drained
2 ts Dark sesame oil
4 c Hot cooked rice
Parsley sprigs, (optional)

INSTRUCTIONS

Trim fat from pork, and cut pork into thin strips.
Combine pork and next 4 ingredients in a bowl; stir well, and set aside.
Combine water and next 3 ingredients; stir with a wire whisk until
well-blended. Set aside.
Coat a large nonstick skillet with cooking spray; add vegetable oil, and
place over medium heat until hot. Add pork mixture; saute 2 minutes. Add
corn and next 2 ingredients; saute 3 minutes. Add cornstarch mixture; bring
to a boil, and cook 1 minute or until thickened. Remove from heat; drizzle
the sesame oil over the pork mixture. Yield: 4 servings (serving size:
1-1/4 cups pork mixture and 1 cup rice).
Per serving: 511 Calories; 11g Fat (20% calories from fat); 20g Protein;
80g Carbohydrate; 28mg Cholesterol; 412mg Sodium
Serving Ideas : Serve over rice. Garnish with parsley sprigs, if desired.
NOTES : Chili puree with garlic sauce is available in Oriental markets or
in your supermarket's Oriental section.
Recipe by: Cooking Light, Jan/Feb 1995, page 116
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?