Hot-and-Sour Pork

Yield:

Makes 4 servings

Recipe from

Nutritional 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

Ingredients

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 cup canned sliced water chestnuts, drained
1/2 cup peanuts or cashews
Cooked rice

Preparation

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.

Note:

Nina Simond,

October 2005