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Karry Hosford Photo by: Karry Hosford

Pork and Plantains

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.

Cooking Light JANUARY 2004

  • Yield: 6 servings (serving size: 1 cup)

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

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.

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
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Pork and Plantains recipe

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