Szechwan Pork

3 cloves garlic

1piece (11⁄2-inch long, 1-inch in diameter) fresh ginger root, peeled

3⁄4 pound pork tenderloin, trimmed and sliced (see TIPS)

2tablespoons reduced- sodium soy sauce, divided

3⁄4 teaspoon crushed red pepper flakes, divided

1medium red or green bell pepper, seeded, halved lengthwise

2large ribs celery, cut in 2-inch pieces

1⁄2 cup reduced-sodium chicken broth

2teaspoons oyster sauce

1 teaspoon cornstarch

1tablespoon peanut oil, divided

4green 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 1⁄2 teaspoon 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 1⁄4 teaspoon 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.

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KitchenAid 690, 670 manual Szechwan Pork, Teaspoons oyster sauce Teaspoon cornstarch
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