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Pork-and-sugar Snap Pea Stir-fry In Pitas

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Meats	4	Servings

INGREDIENTS

1/2	lb	Pork tenderloin
1	t	Cornstarch
2	t	Sherry
1/2	t	Low-sodium soy sauce
1/4	t	Crushed red pepper
2	t	Vegetable oil, divided
3	c	Sugar snap peas
2	t	Minced peeled gingerroot
2		Garlic cloves, minced
2	c	Vertically sliced onion
1/2	c	Chopped pear
4	t	Rice vinegar
1	T	Oyster sauce
1	t	Sherry
1/4	t	Sugar
1/3	c	Chopped fresh cilantro
1/4	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 200 Calories From Fat: 61 Total Fat: 7.1g Cholesterol: 53.3mg Sodium: 405mg Potassium: 365.3mg Carbohydrates: 15.6g Fiber: 1.1g Sugar: 2.5g Protein: 18.6g