KitchenAid KFP1642CA, KPFP850 manual Szechwan Pork

4 large cloves garlic

1⁄4 cup peeled ginger root chunks

1⁄4 cup soy sauce

2 tablespoons sherry

2teaspoons dark sesame oil, divided

11⁄2 pounds pork tenderloin, cut into 3-inch pieces and frozen for 1 to 11⁄2 hours

21⁄2 –3 teaspoons crushed red pepper flakes

1red or yellow bell pepper, cut into halves lengthwise, and seeded

3ribs celery, cut into 21⁄2 -inch pieces

6green onions, cut diagonally into 1⁄2 -inch slices

1 cup chicken broth

1tablespoon cornstarch

Hot cooked rice or Chinese noodles, if desired

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SZECHWAN PORK

Position multipurpose blade in work bowl. With processor running, add garlic and ginger root through small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl. Add soy sauce, sherry, 1 teaspoon sesame oil, and red pepper flakes. Process until mixed, about 5 seconds. Scrape sides of bowl, if necessary.

Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add pork. Process to slice. Remove to shallow dish or large resealable food storage plastic bag; coat pork with marinade. Refrigerate for 1 hour.

Meanwhile, wash processor. Position 4 mm slicing disc in work bowl. Add bell peppers and celery. Process to slice.

In large skillet over medium-high heat, add half of pork mixture. Cook 4 to 5 minutes, or until pork is no longer pink, stirring occasionally. Continue to cook and stir until liquid evaporates. Remove from skillet. Repeat with remaining pork.

Add remaining 1 teaspoon sesame oil to skillet. Add bell pepper, celery, and onions. Cook 3 to 4 minutes, or until crisp-tender, stirring occasionally.

In small bowl, mix broth and cornstarch. Add to vegetables and bring to a boil. Add pork. Cook 1 minute, or until thick and bubbly. Serve over hot cooked rice or Chinese noodles, if desired.

Yield: 8 servings.

Per Serving: About 140 cal, 19 g pro, 5 g carb, 4.5 g total fat, 1 g sat fat, 45 mg chol, 650 mg sod.