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Saturday, January 29, 2011

Szechuan Pork

 Source: My Recipes via Cooking Light
  • 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
  • 1  teaspoon  bottled ground fresh ginger
  • 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)
  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.

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