Asian Barbecued Pork with Broccoli

Leigh Beisch

Yield:

serves 4 (serving size: 1 cup pork mixture and 3/4 cup rice)

Nutritional Information

Calories 460
Caloriesfromfat 19 %
Fat 9.4 g
Satfat 2.6 g
Monofat 3.7 g
Polyfat 2.2 g
Protein 32 g
Carbohydrate 59 g
Fiber 3.2 g
Cholesterol 75 mg
Iron 4.9 mg
Sodium 974 mg
Calcium 62 mg

Ingredients

1/3 cup hoisin
3 tablespoons ketchup
2 tablespoons sake (rice wine)
1 tablespoon low-sodium soy sauce
1 tablespoon minced garlic
1 pound pork tenderloin, trimmed
Cooking spray
Oyster sauce:
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce (such as Kame)
2 tablespoons sake (rice wine)
2 teaspoons cornstarch
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
Stir-fry:
1 1/2 tablespoons vegetable oil
1/4 cup minced green onions
2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
4 cups small broccoli florets
3 cups hot cooked basmati rice

Preparation

Preheat oven to 375°.

Combine hoisin through garlic in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove pork from bag, reserving 1/4 cup marinade. Discard remaining marinade.

Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 375° for 35 minutes or until thermometer registers 155°. Let stand 5 minutes. Cut pork in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices; keep warm.

To prepare sauce, combine chicken broth through sesame oil in a bowl. Set aside.

To prepare stir-fry, heat vegetable oil in a wok or large Dutch oven over high heat. Add onions, garlic, and ginger; stir-fry 10 seconds. Add reserved marinade, oyster sauce, and broccoli; bring to a boil over high heat; cook 1 1/2 minutes or until slightly thickened, stirring constantly. Stir in pork; cook 1 minute or until thoroughly heated. Serve over rice.

Note:

September 2001