| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Barbecue sauce (I prefer Bullseye Origional) |
| 3 |
tb |
Honey |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Crushed red pepper flakes |
| 12 |
oz |
Pork tenderloin; sliced (1/2 inch slices) |
| 25 |
|
Whole baby carrots |
| 1 |
c |
Fresh snow pea pods |
INSTRUCTIONS
Date: Sat, 2 Mar 96 9:58:23 EST
submitted by: talara@azstarnet.com From: Tucson, Arizona, U.S.A.
Combine barbecue sauce, honey, soy sauce, and red pepper flakes together.
Set aside. Spray 12-inch nonstick skillet or wok with cooking spray. Heat
skillet over medium heat. Add pork slices, and cook for about 5 minutes
(or until no longer pink), stirring occasionally. Add sauce mixture and
carrots. Cook for about 10 minutes. Add pea pods, and cook an additional 6
minutes (or until pea pods are bright green, and mixture is hot), stirring
occasionally. Serve over angel hair pasta or white rice.
Serves 4; Calories 214, Total Fat 3 grams
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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