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.
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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.