Pork and peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Oriental curly noodles, (1 package) |
| 1 | pounds | Pork tenderloin |
| 3 | tablespoons | Low-sodium soy sauce, divided |
| ½ | cup | Unsweetened orange juice |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Cornstarch |
| ¼ | teaspoon | Freshly ground pepper |
| Vegetable cooking spray | ||
| 1½ | cup | Cubed red bell pepper |
| 1½ | cup | Cubed yellow bell pepper |
Directions
Cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Trim fat from pork. Cut pork into ¾-inch cubes.
Combine pork and 1 tablespoon soy sauce; stir well, and set aside.
Combine remaining soy sauce, juice, and next 4 ingredients; stir well, and set aside.
Coat a large nonstick skillet with cooking spray, and place over high heat until hot. Add pork mixture; stir-fry 1-½ minutes or until browned.
Remove pork from skillet; set aside.
Add bell peppers to skillet; stir-fry 2 minutes. Return pork to skillet; add juice mixture. Bring to a boil, and cook 1 minute, stirring constantly.
Add noodles; cook 1 minute or until heated. Yield: 4 servings (serving size: 1-½ cups).
Per serving: 332 Calories; 6g Fat (15% calories from fat); 30g Protein; 40g Carbohydrate; 107mg Cholesterol; 429mg Sodium Recipe by: Cooking Light, Jan/Feb 1994, page 84 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.