Szechuan Pork

Dark sesame oil adds a more intense flavor to this stir-fry, but if you don't have dark, light sesame oil or vegetable oil will work fine.


4 servings (serving size: 1/2 cup meat mixture and about 1/3 cup rice)

Recipe from

Oxmoor House

Nutritional Information

Calories 307
Caloriesfromfat 0.0 %
Fat 10.9 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.3 g
Carbohydrate 24.1 g
Fiber 2.2 g
Cholesterol 74 mg
Iron 2.1 mg
Sodium 361 mg
Calcium 24 mg


2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, cut into 1-inch pieces
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
1 red bell pepper, cut into strips
1/3 cup picante sauce
2 tablespoons natural peanut butter (such as Smucker's)
1 tablespoon low-sodium soy sauce
1 1/2 cups hot cooked brown rice
1/4 cup sliced green onions


1. Heat oil in a nonstick skillet over medium-high heat. Add pork, ginger, and garlic; stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes. Add picante sauce, peanut butter, and soy sauce; stir-fry 3 minutes or until pork loses its pink color and sauce is thick.

2. Transfer pork and rice to individual plates and top with green onions.

carbo rating: 22

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005