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.
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
How to Make It
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.
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This has been one of our favorite cooking light recipes for the last couple of years. I always use very ripe plantains (the skins should be black and the fruit soft), and serve over cous cous The cous cous soaks up the sauce, which makes it super tasty. My husband always compares any other pork dish I make to this, and this recipe always comes up on top!
This recipe was terrible! I have to admit I only had dark rum, but it turned out terrible. The rum flavor was sooo overwhelming. We didn't even keep this one for left overs. We just threw it in the trash.
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