Szechuan barbecue pork and vegetables

Yield: 4 Servings

Measure Ingredient
½ cup Barbecue sauce (I prefer Bullseye Origional)
3 tablespoons Honey
2 tablespoons Soy sauce
¼ teaspoon Crushed red pepper flakes
12 ounces Pork tenderloin; sliced (1/2 inch slices)
25 \N Whole baby carrots
1 cup Fresh snow pea pods

Date: Sat, 2 Mar 96 9:58:23 EST submitted by: talara@... From: Tucson, Arizona, U.S.A.

Combine barbecue sauce, honey, soy sauce, and red pepper flakes together.

Set aside. Spray 12-inch nonstick skillet or wok with cooking spray. Heat skillet over medium heat. Add pork slices, and cook for about 5 minutes (or until no longer pink), stirring occasionally. Add sauce mixture and carrots. Cook for about 10 minutes. Add pea pods, and cook an additional 6 minutes (or until pea pods are bright green, and mixture is hot), stirring occasionally. Serve over angel hair pasta or white rice.

Serves 4; Calories 214, Total Fat 3 grams DAVE <DAVIDG@...>

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