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Hot-and-Sour Pork

Yield Makes 4 servings


  • 2 1/2 tablespoons olive oil
  • 1 pound center-cut pork loin or tenderloin, thinly sliced
  • 2 red, orange, or yellow bell peppers, seeded and thinly sliced
  • 8 ounces (about 2 cups) broccoli florets
  • 1/4 cup water
  • 1 recipe Hot-and-Sour Sauce
  • 1 cup canned sliced water chestnuts, drained
  • 1/2 cup peanuts or cashews
  • Cooked rice

Nutrition Information

  • calcium 69.23 mg
  • calories 455.41
  • caloriesfromfat 50 %
  • carbohydrate 27.38 g
  • cholesterol 63.16 mg
  • fat 25.62 g
  • fiber 6.17 g
  • iron 3.6 mg
  • protein 32.99 mg
  • satfat 4.35 g
  • sodium 1400.47 mg

How to Make It

  1. Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the pork and stir-fry until no trace of pink remains, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the peppers and cook, stirring constantly, for 1 minute. Add the broccoli and water. Cover partially and cook, stirring occasionally, until almost tender, about 3 minutes. Add the Hot-and-Sour Sauce and increase heat to high. When it starts to bubble, add the water chestnuts and pork. Stir-fry until warmed through, about 1 minute. Add the nuts and toss again. Serve immediately over the rice.

    Tip: You can use chicken or shrimp instead of the pork. Or try bok choy instead of broccoli.