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Pork and Plantains

Karry Hosford
Yield 6 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.