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.

Yield: 4 servings (serving size: 1/2 cup meat mixture and about 1/3 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 0.0%
  • Fat: 10.9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.3g
  • Carbohydrate: 24.1g
  • Fiber: 2.2g
  • Cholesterol: 74mg
  • Iron: 2.1mg
  • Sodium: 361mg
  • Calcium: 24mg

Ingredients

  • 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

Preparation

  1. 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. 2. Transfer pork and rice to individual plates and top with green onions.
  3. carbo rating: 22
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