| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Asian | Asian, Pork | 4 | Servings |
INGREDIENTS
| 1 | lb | Green beans, trimmed |
| 1 | Whole pimiento | |
| 4 | Cloves garlic, coarsely | |
| chopped | ||
| 2 | T | Soy sauce, reduced sodium |
| 1 | T | Fresh ginger, coarsely |
| chopped | ||
| 1 | t | Sugar |
| 1 | t | Mild paprika |
| 1/4 | t | Salt |
| 1/4 | t | Crushed red pepper |
| 1 | T | Vegetable oil |
| 3/4 | lb | Pork tenderloin, sliced and |
| halved | ||
| 2 | T | Water |
| 1 | T | Fresh basil, chopped |
| 1 | T | Fresh mint, chopped |
| 1 | T | Fresh cilantro, chopped |
| 3 | T | Dry-roasted peanuts, chopped |
INSTRUCTIONS
Cook the green beans in a large pot of boiling water for 1 min. Drain; rinse beans under cold water to stop the cooking. 2. Combine pimiento, garlic, soy sauce, ginger, sugar, paprika, salt and pepper flakes in blender. Whirl until mixture is a smooth puree. 3. Heat 1t. oil in very large non-stick wok over med-high heat. Add half of pork; stir fry for 3 min until no longer pink. Remove pork from skillet and set aside. Repeat with another teaspoon of oil and remaining pork. 4. Add remaining 1t. oil to wok and heat. Add beans, stir-fry for about 2 min. Add the 2 T water; cover the wok and cook for 2 min or until the beans are just tender. 5. Return the pork to the skillet. Add the pimiento puree; stir to mix and stir fry for 1 minute. Mix in the fresh basil, mint and cilantro. Sprinkle with peanuts. Serve at once. NOTES : per serving: 224 calories, 22 g. fat Recipe by: Family Circle 5/97 Posted to MC-Recipe Digest V1 #604 by "terily@tenet.edu" <terily@tenet.edu> on May 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 129
Total Fat: 14.7g
Cholesterol: 79.9mg
Sodium: 560.1mg
Potassium: 949.3mg
Carbohydrates: 15.2g
Fiber: 7.5g
Sugar: 2.9g
Protein: 33.2g