| 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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