| 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 |
tb |
Soy sauce, reduced sodium |
| 1 |
tb |
Fresh ginger, coarsely chopped |
| 1 |
ts |
Sugar |
| 1 |
ts |
Mild paprika |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Crushed red pepper |
| 1 |
tb |
Vegetable oil |
| 3/4 |
lb |
Pork tenderloin, sliced and halved |
| 2 |
tb |
Water |
| 1 |
tb |
Fresh basil, chopped |
| 1 |
tb |
Fresh mint, chopped |
| 1 |
tb |
Fresh cilantro, chopped |
| 3 |
tb |
Dry-roasted peanuts, chopped |
INSTRUCTIONS
1. 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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