* Exported from MasterCook *
Szechuan Pork And Broccoli With Adaptable Sauce
Recipe By : The Best of Country Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Pork tenderloin or roast
8 Green onions
1 Red or green bell pepper
1 1/2 c Fresh broccoli
1 lg Onion
12 Pea pods
3 tb Peanut oil
Sauce:
2 cl Garlic -- sliced
2 sl Fresh ginger root -- chopped
1/4 ts Crushed red pepper flakes
2 tb Water -- hot
2 ts Sugar
4 tb Soy sauce -- low sodium
6 tb Catsup -- * see note
* substitute 8 tb 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 tb.
Cut pork into narrow 1" strips, 1/4" thick; set aside. Partially
freeze pork first for easier cutting.
Cut green onions, bell pepper, broccoli, and onion into 1" pieces;
set aside.
Combine garlic, ginger, pepper flakes, hot water, sugar, catsup, 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: 8 Servings
Note:
I also have used this recipe and substituted lean beef for the pork.
Posted by: Jo Merrill
Exchanges: 1 Meat, 2 Vegetables, 2 Fats
Per serving: 228 cal, 666 mg sodium, 50 mg cholesterol, 11 g carbs,
10 g protein, 17 g fat.
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