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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Szechuan Pork

Fresh sliced pineapple makes a nice companion for this one-dish meal.

Cooking Light JUNE 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 23%
  • Fat: 8.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 30.4g
  • Carbohydrate: 36.8g
  • Fiber: 1.7g
  • Cholesterol: 63mg
  • Iron: 2.9mg
  • Sodium: 693mg
  • Calcium: 40mg
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Szechuan Pork recipe

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