Pork and Plantains

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 26%
  • Fat: 9.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2g
  • Protein: 27g
  • Carbohydrate: 30.1g
  • Fiber: 2.2g
  • Cholesterol: 71mg
  • Iron: 1.8mg
  • Sodium: 946mg
  • Calcium: 30mg

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

Preparation

  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.
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