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    Asian Pork & Baby Peas


    Source of Recipe


    ivillage

    List of Ingredients




    2 teaspoons vegetable oil
    1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices
    2 garlic cloves, crushed with garlic press
    1 package (10 ounces) frozen baby peas
    3 tablespoons reduced-sodium soy sauce
    2 tablespoons seasoned rice vinegar
    1 tablespoon grated, peeled fresh ginger
    1 tablespoon mild molasses
    1/4 teaspoon crushed red pepper

    Recipe



    1. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate.

    2. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.

    Each serving without rice: About 230 calories, 28 g protein, 19 g carbohydrate, 6 g total fat (1 g saturated), 64 mg cholesterol, 840 mg sodium.


 

 

 


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