| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese5 |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin; or roast |
| 8 |
|
Green onions |
| 1 |
|
Bell pepper; red or green |
| 1 1/2 |
c |
Broccoli; fresh |
| 1 |
lg |
Onion |
| 12 |
|
Pea pods |
| 3 |
tb |
Peanut oil; –sauce— |
| 2 |
|
Garlic cloves; sliced |
| 2 |
sl |
Fresh ginger root; chopped |
| 1/4 |
ts |
Red pepper flakes; crushed |
| 2 |
tb |
Hot water |
| 2 |
ts |
Sugar |
| 4 |
tb |
Soy sauce; low sodium |
| 6 |
tb |
Catsup; * see note |
INSTRUCTIONS
Recipe by: Jo Merrill * substitute 8 tablespoons hoisin sauce in place of
the catsup and soy sauce if you prefer, or make a mixture of all three
ingredients to equal about 9 tablespoons. Cut pork into narrow 1-inch
strips, 1/4th inch thick; set aside. (partially freeze pork first for
easier cutting). Cut green onions, bell pepper, broccoli and onion into 1
inch pieces; set aside. Combine garlic, ginger, pepper flakes, hot water,
sugar, catchup and soy sauce; set aside. In wok or large skillet, heat
peanut or vegetable oil over high heat. Stir-fry the pork in oil until
browned; remove from skillet and keep warm. Add more oil if needed and
stir-fry all vegetables tender crisp. Add pork and sauce to mixture; cook
until thickened. Serve with hot boiled rice. Yield is 8 servings. Diabetic
exchange: One serving equals 1 meat, 2 vegetables, 2 fats; also 228
calories, 666 mg sodium, 50 mg cholesterol, 11 gm carbohydrate, 10 gm
protein, 17 gm fat. NOTE: I also have used this recipe and substituted lean
beef for the pork. Jo Merrill--From The Best of Country Cooking
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