3 cloves garlic
1 piece (11/2-inch
long, 1-inch in
diameter) fresh
ginger root, peeled
3/4pound pork
tenderloin, trimmed
and sliced
(see TIPS)
2 tablespoons
reduced-sodium soy
sauce, divided
3/4teaspoon crushed
red pepper flakes,
1 medium red or
green bell pepper,
seeded, halved
2 large ribs celery,
cut in 2-inch pieces
1/2cup reduced-sodium
chicken broth
2 teaspoons oyster
1 teaspoon cornstarch
1 tablespoon peanut
oil, divided
4 green onions, cut in
1-inch pieces
Hot cooked rice or
Chinese noodles,
if desired
Position multipurpose blade in work bowl. With
processor running, add garlic and ginger root
through feed tube. Process until chopped, about
10 to 15 seconds.
In medium bowl, combine pork, garlic mixture,
1 tablespoon soy sauce, and 1/2teaspoon red pepper
flakes. Toss to coat. Marinate in refrigerator 1 to
2 hours.
Exchange multipurpose blade for 4 mm slicing disc.
Add bell pepper. Process to slice. Place celery
crosswise in feed tube. Process to slice.
In small bowl, combine broth, remaining
1 tablespoon soy sauce, oyster sauce, cornstarch,
and remaining 1/4teaspoon red pepper flakes.
Set aside.
Heat 1 teaspoon oil in large skillet or wok over
medium-high heat, until oil sizzles. Add pork
mixture. Cook and stir for 5 to 8 minutes, until pork
is thoroughly cooked. Set aside.
Heat remaining 2 teaspoons oil. Add bell pepper
and celery. Cook and stir for 3 to 4 minutes, until
crisp-tender. Add onion. Cook and stir for 1 minute.
Add pork and broth mixture. Cook and stir until
thickened and bubbly. Serve over hot cooked rice or
Chinese noodles, if desired.
Yield: 4 servings.
Per serving: About 204 cal, 26 g pro, 6 g car,
8 g fat, 79 mg chol, 539 mg sod.