| 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.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”