Szechuan pork and broccoli w/adaptable sauce

Yield: 8 servings

Measure Ingredient
1 pounds Pork tenderloin; or roast
8 \N Green onions
1 \N Bell pepper; red or green
1½ cup Broccoli; fresh
2 \N Garlic cloves; sliced
2 slices Fresh ginger root; chopped
¼ teaspoon Red pepper flakes; crushed
2 tablespoons Hot water
1 large Onion
12 \N Pea pods
3 tablespoons Peanut oil;
2 teaspoons Sugar
4 tablespoons Soy sauce; low sodium
6 tablespoons Catsup; * see note


Recipe by: Jo Merrill * substitute 8 tablespoons hoisin sauce in place of the catsup and soy sauce if you prefer, or make a mixture of all three ingredients to equal about 9 tablespoons. Cut pork into narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze pork first for easier cutting). Cut green onions, bell pepper, broccoli and onion into 1 inch pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, catchup and soy sauce; set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from skillet and keep warm. Add more oil if needed and stir-fry all vegetables tender crisp. Add pork and sauce to mixture; cook until thickened. Serve with hot boiled rice. Yield is 8 servings. Diabetic exchange: One serving equals 1 meat, 2 vegetables, 2 fats; also 228 calories, 666 mg sodium, 50 mg cholesterol, 11 gm carbohydrate, 10 gm protein, 17 gm fat. NOTE: I also have used this recipe and substituted lean beef for the pork. Jo Merrill--From The Best of Country Cooking

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