Szechuan pork and broccoli with adaptable sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin; or roast |
| 8 | Green onions | |
| 1 | Bell pepper; red or green | |
| 1½ | cup | Broccoli; fresh |
| 1 | large | Onion |
| 12 | Pea pods | |
| 3 | tablespoons | Peanut oil; --sauce--- |
| 2 | Garlic cloves; sliced | |
| 2 | slices | Fresh ginger root; chopped |
| ¼ | teaspoon | Red pepper flakes; crushed |
| 2 | tablespoons | Hot water |
| 2 | teaspoons | Sugar |
| 4 | tablespoons | Soy sauce; low sodium |
| 6 | tablespoons | Catsup; * see note |
Directions
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 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.