| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Meats | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Lean boneless pork loin |
| 1 | c | Diced red bell pepper |
| 1 | tb | Low-sodium soy sauce |
| 1 | tb | Dry sherry |
| 1 | ts | Sugar |
| 2/3 | c | Water |
| 1 | tb | Cornstarch |
| 2 | tb | Low-sodium soy sauce |
| 2 | ts | Chili puree with garlic sauce |
| Vegetable cooking spray | ||
| 2 | ts | Vegetable oil |
| 15 | oz | Whole baby corn, (1 can) drained |
| 8 | oz | Sliced water chestnuts, (1 can) drained |
| 4 1/2 | oz | Sliced mushrooms, (1 jar) drained |
| 2 | ts | Dark sesame oil |
| 4 | c | Hot cooked rice |
| Parsley sprigs, (optional) |
INSTRUCTIONS
Trim fat from pork, and cut pork into thin strips. Combine pork and next 4 ingredients in a bowl; stir well, and set aside. Combine water and next 3 ingredients; stir with a wire whisk until well-blended. Set aside. Coat a large nonstick skillet with cooking spray; add vegetable oil, and place over medium heat until hot. Add pork mixture; saute 2 minutes. Add corn and next 2 ingredients; saute 3 minutes. Add cornstarch mixture; bring to a boil, and cook 1 minute or until thickened. Remove from heat; drizzle the sesame oil over the pork mixture. Yield: 4 servings (serving size: 1-1/4 cups pork mixture and 1 cup rice). Per serving: 511 Calories; 11g Fat (20% calories from fat); 20g Protein; 80g Carbohydrate; 28mg Cholesterol; 412mg Sodium Serving Ideas : Serve over rice. Garnish with parsley sprigs, if desired. NOTES : Chili puree with garlic sauce is available in Oriental markets or in your supermarket's Oriental section. Recipe by: Cooking Light, Jan/Feb 1995, page 116 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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