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Pork, Chinese-Style




Source of Recipe


Healthy Meals in Minutes, 1995


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/meats.msnw

List of Ingredients




2 tablespoons vegetable oil, divided

1 pork tenderloin (about 1 pound), cut into 1-inch cubes

1 cloves garlic, minced

1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger

1 small green bell pepper, cut into cubes (about 3/4 cup)

1 cup snow peas, trimmed

1/2 cup rice vinegar

1/4 cup granulated sugar

1/4 cup reduced-sodium ketchup

1 tablespoon reduced-sodium soy sauce

1 teaspoon cornstarch

1 tablespoon water


Recipe



1. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Add pork and cook, stirring occasionally, until well browned, about 5 minutes. Remove pork with a slotted spoon and drain on paper towels.

2. Heat remaining oil in skillet. Add the garlic, ginger and bell pepper and cook, stirring, for 3 minutes. Add the snow peas and cook, stirring, until pepper is softened, about 2 minutes.

3. In a medium bowl, combine vinegar, sugar, ketchup and soy sauce; stir to dissolve sugar. Add vinegar mixture and pork to the skillet. Bring to a boil, reduce heat to medium-low and cook until sauce begins to thicken, about 5 minutes. Ina small bowl, dissolve the cornstarch in the water. Add cornstarch mixture to the skillet; cook for 1 minute. Place the pork and vegetable mixture on individual serving plates. Serve with rice or noodles.

Serves 4
Calories 302
Fat 13 g
Cholesterol 75 mg
Sodium 323 mg