Szechuan Pork And Broccoli W/adaptable Sauce Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Pork tenderloin, or roast
1 large: Onion,
8: Green onions,
12: Pea pods,
1: Bell pepper, red or green
3 tbsp: Peanut oil,
1 1/2 cup: Broccoli, fresh
SAUCE
2: Garlic cloves, sliced
2 tsp: Sugar,
2 slice: Fresh ginger root, chopped
4 tbsp: Soy sauce, low sodium
1/4 tsp: Red pepper flakes, crushed
6 tbsp: Catsup, * see note
2 tbsp: Hot water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Chinese