Pork and Plantains

Pork and Plantains Recipe
Karry Hosford
Pork and bananas are a traditional Szechuan combination. Chinese bananas, much starchier than their Western counterparts, are rarely available, so we substituted plantains. Look for plantains with brown splotches and firm yellow skins.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 334
Caloriesfromfat 26 %
Fat 9.6 g
Satfat 2.4 g
Monofat 4.3 g
Polyfat 2 g
Protein 27 g
Carbohydrate 30.1 g
Fiber 2.2 g
Cholesterol 71 mg
Iron 1.8 mg
Sodium 946 mg
Calcium 30 mg


1 1/2 pounds pork tenderloin, trimmed
2 tablespoons peanut oil
3/4 cup sliced green onions
2 tablespoons minced peeled fresh ginger
1 teaspoon Szechuan or pink peppercorns, crushed
1 serrano chile, thinly sliced
3 plantains, quartered lengthwise and sliced into 1-inch-thick pieces (about 3 cups)
1 cup fat-free, less-sodium chicken broth
1/2 cup low-sodium soy sauce
1/4 cup white rum
1 tablespoon dark brown sugar
2 tablespoons water
1 tablespoon cornstarch


Cut pork into 2 x 1/4-inch-wide strips. Heat oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, peppercorns, and chile; stir-fry 30 seconds. Add pork; stir-fry 1 minute. Add plantains; stir-fry 30 seconds. Stir in broth, soy sauce, rum, and sugar; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until plantains soften.

Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork mixture, stirring well; bring to a boil. Cook 1 minute or until thick, stirring constantly.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

January 2004
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