Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Pork tenderloin |
1 teaspoon | Cornstarch |
2 teaspoons | Sherry |
½ teaspoon | Low-sodium soy sauce |
¼ teaspoon | Crushed red pepper |
2 teaspoons | Vegetable oil, divided |
3 cups | Sugar snap peas |
2 teaspoons | Minced peeled gingerroot |
2 \N | Garlic cloves, minced |
2 cups | Vertically sliced onion |
½ cup | Chopped pear |
4 teaspoons | Rice vinegar |
1 tablespoon | Oyster sauce |
1 teaspoon | Sherry |
¼ teaspoon | Sugar |
⅓ cup | Chopped fresh cilantro |
¼ teaspoon | Salt |
2 \N | Pita bread rounds, (6-inch) cut in half |
4 \N | Curly leaf lettuce leaves |
Trim fat from pork, and cut pork into 2 x ¼-inch strips.
Combine pork, cornstarch, 2 teaspoons sherry, ½ teaspoon soy sauce, and red pepper in a bowl, and stir well; cover and chill 10 minutes.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas, gingerroot, and garlic; stir-fry 2 minutes. Remove from skillet, and set aside.
Heat remaining oil in skillet over medium-high heat. Add pork mixture, onion, and pear; stir-fry 3 minutes or until pork is brown. Add vinegar, oyster sauce, 1 teaspoon sherry, and sugar; cook 30 seconds. Return pea mixture to skillet, and stir in cilantro and salt. Yield: 4 servings.
Per serving: 366 Calories; 6g Fat (15% calories from fat); 27g Protein; 52g Carbohydrate; 37mg Cholesterol; 846mg Sodium NOTES : Line each pita half with a lettuce leaf, and fill with 1 cup pork mixture.
Recipe by: Cooking Light, June 1995, page 79 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.