| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Pork tenderloin |
| 1 | ts | Cornstarch |
| 2 | ts | Sherry |
| 1/2 | ts | Low-sodium soy sauce |
| 1/4 | ts | Crushed red pepper |
| 2 | ts | Vegetable oil, divided |
| 3 | c | Sugar snap peas |
| 2 | ts | Minced peeled gingerroot |
| 2 | Garlic cloves, minced | |
| 2 | c | Vertically sliced onion |
| 1/2 | c | Chopped pear |
| 4 | ts | Rice vinegar |
| 1 | tb | Oyster sauce |
| 1 | ts | Sherry |
| 1/4 | ts | Sugar |
| 1/3 | c | Chopped fresh cilantro |
| 1/4 | ts | Salt |
| 2 | Pita bread rounds, (6-inch) cut in half | |
| 4 | Curly leaf lettuce leaves |
INSTRUCTIONS
Trim fat from pork, and cut pork into 2 x 1/4-inch strips. Combine pork, cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce, and red pepper in a bowl, and stir well; cover and chill 10 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas, gingerroot, and garlic; stir-fry 2 minutes. Remove from skillet, and set aside. Heat remaining oil in skillet over medium-high heat. Add pork mixture, onion, and pear; stir-fry 3 minutes or until pork is brown. Add vinegar, oyster sauce, 1 teaspoon sherry, and sugar; cook 30 seconds. Return pea mixture to skillet, and stir in cilantro and salt. Yield: 4 servings. Per serving: 366 Calories; 6g Fat (15% calories from fat); 27g Protein; 52g Carbohydrate; 37mg Cholesterol; 846mg Sodium NOTES : Line each pita half with a lettuce leaf, and fill with 1 cup pork mixture. Recipe by: Cooking Light, June 1995, page 79 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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