Szechuan Pork

Szechuan Pork Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Fresh sliced pineapple makes a nice companion for this one-dish meal.

Yield:

4 servings (serving size: 1 cup pork mixture and 1/2 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 338
Caloriesfromfat 23 %
Fat 8.6 g
Satfat 2.2 g
Monofat 3.5 g
Polyfat 1.9 g
Protein 30.4 g
Carbohydrate 36.8 g
Fiber 1.7 g
Cholesterol 63 mg
Iron 2.9 mg
Sodium 693 mg
Calcium 40 mg

Ingredients

6 ounces soba (buckwheat) noodles, uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger (such as Spice World)
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)

Preparation

1. Cook noodles according to package directions. Drain and rinse with cold water; drain.

2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.

Karen Levin,

Cooking Light

June 2008
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