| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Barbecue sauce (I prefer Bullseye Origional) |
| 3 | tb | Honey |
| 2 | tb | Soy sauce |
| 1/4 | ts | Crushed red pepper flakes |
| 12 | oz | Pork tenderloin; sliced (1/2 inch slices) |
| 25 | Whole baby carrots | |
| 1 | c | Fresh snow pea pods |
INSTRUCTIONS
Date: Sat, 2 Mar 96 9:58:23 EST submitted by: talara@azstarnet.com From: Tucson, Arizona, U.S.A. Combine barbecue sauce, honey, soy sauce, and red pepper flakes together. Set aside. Spray 12-inch nonstick skillet or wok with cooking spray. Heat skillet over medium heat. Add pork slices, and cook for about 5 minutes (or until no longer pink), stirring occasionally. Add sauce mixture and carrots. Cook for about 10 minutes. Add pea pods, and cook an additional 6 minutes (or until pea pods are bright green, and mixture is hot), stirring occasionally. Serve over angel hair pasta or white rice. Serves 4; Calories 214, Total Fat 3 grams DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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