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Three-Pepper Pork

Source of Recipe

AHA Quick & Easy Cookbook


Recipe Introduction

Tip: For a little more heat: Jalapeno peppers may be substituted for the milder Poblano peppers. (If using Jalapeno peppers remember to use protective gloves and avoid toughing your face.) Serves: 4

1 lb. lean boneless pork loin roast…or…chops, all visible fat removed
Vegetable oil spray
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium Poblano chili pepper (mild), chopped
1 T. sugar
1 T. light soy sauce
1 tsp. finely shredded gingerroot
1 tsp. sesame oil
1 tsp. rice wine vinegar

Cut meat into strips; set aside. Spray a large skillet with vegetable oil. Heat over medium-high heat. Add pork strips to hot skillet and cook , stirring occasionally, for 5 minutes or until no longer pink. Remove from skillet. Add pepper strips; cook about 3 minutes or until crisp-tender.

In a small bowl, stir together remaining ingredients. Add to skillet with peppers and mea. Cook and stir until heated through, about 2 minutes.

One serving equals: 230 calories…22 gm protein…7 gm carbohydrate…71 mg cholesterol…206 mg sodium…12 gm fat (4 gm saturated).