We used wheat noodles, sinc I couldn't find soba, fresh ginger (not bottled), green pepper (cheaper than a red), and no green onions (disappeared between the grocery register and our house).
Szechuan Pork
Photo by ALB (with extra green beans) |
Ingredients
6 ounces soba (buckwheat) noodles, uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger (such as Spice World)
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)
Added 1/2 pound green beans
Preparation 1. Cook noodles according to package directions. Drain and rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
Nutritional Information
CALORIES 338 (23% from fat); FAT 8.6g (sat 2.2g,mono 3.5g,poly 1.9g); IRON 2.9mg; CHOLESTEROL 63mg; CALCIUM 40mg; CARBOHYDRATE 36.8g; SODIUM 693mg; PROTEIN 30.4g; FIBER 1.7g
Cooking Light, JUNE 2008
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