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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