| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Sami |
Meats |
4 |
Servings |
INGREDIENTS
| 5 |
oz |
Oriental curly noodles, (1 package) |
| 1 |
lb |
Pork tenderloin |
| 3 |
tb |
Low-sodium soy sauce, divided |
| 1/2 |
c |
Unsweetened orange juice |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Honey |
| 2 |
ts |
Cornstarch |
| 1/4 |
ts |
Freshly ground pepper |
|
|
Vegetable cooking spray |
| 1 1/2 |
c |
Cubed red bell pepper |
| 1 1/2 |
c |
Cubed yellow bell pepper |
INSTRUCTIONS
Cook noodles according to package directions, omitting salt and fat. Drain
and set aside.
Trim fat from pork. Cut pork into 3/4-inch cubes.
Combine pork and 1 tablespoon soy sauce; stir well, and set aside.
Combine remaining soy sauce, juice, and next 4 ingredients; stir well, and
set aside.
Coat a large nonstick skillet with cooking spray, and place over high heat
until hot. Add pork mixture; stir-fry 1-1/2 minutes or until browned.
Remove pork from skillet; set aside.
Add bell peppers to skillet; stir-fry 2 minutes. Return pork to skillet;
add juice mixture. Bring to a boil, and cook 1 minute, stirring constantly.
Add noodles; cook 1 minute or until heated. Yield: 4 servings (serving
size: 1-1/2 cups).
Per serving: 332 Calories; 6g Fat (15% calories from fat); 30g Protein; 40g
Carbohydrate; 107mg Cholesterol; 429mg Sodium
Recipe by: Cooking Light, Jan/Feb 1994, page 84
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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