Pork-and-sugar snap pea stir-fry in pitas
4 Servings
Ingredients
| Quantity | 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 | 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 | Pita bread rounds, (6-inch) cut in half | |
| 4 | Curly leaf lettuce leaves | |
Directions
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.