37
Szechwan Pork
2 large cloves garlic
1 piece (2-in. long)
peeled gingerroot,
cut into quarters
2 tablespoons soy
sauce
1 tablespoon sherry
1 teaspoon dark
sesame oil
11⁄2teaspoons crushed
red pepper flakes
3⁄4pound pork
tenderloin, cut into
3-inch pieces and
frozen for 40 to 55
minutes
1 red or yellow bell
pepper, cut into
halves lengthwise
and seeded
1 large rib celery, cut
into 21⁄2-inch pieces
1tablespoon
vegetable oil, divided
4 green onions, cut
diagonally into
1⁄2-inch slices
1 cup chicken broth
1 tablespoon
cornstarch
Hot cooked rice or
Chinese noodles,
if desired
Position multipurpose blade in work bowl. With
processor running, add garlic and gingerroot
through the feed tube. Process until chopped, 8 to
10 seconds. Scrape sides of bowl. Add soy sauce,
sherry, sesame oil, and red pepper flakes. Process
until mixed, about 5 seconds. Scrape sides of bowl.
Exchange multipurpose blade for 2 mm slicing disc
in work bowl. Add pork. Process to slice. Remove to
shallow pan or large resealable food storage plastic
bag; coat pork with marinade. Refrigerate for 1 to
2 hours.
Meanwhile, wash processor. Position 2 mm slicing
disc in work bowl. Add bell pepper and celery.
Process to slice. Set aside.
In large skillet over medium-high heat, heat 2
teaspoons vegetable oil. Add 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.
Add remaining 1 teaspoon vegetable 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: 4 servings.
Per Serving: About 180 cal, 19 g pro, 6 g carb,
9 g total fat, 2 g sat fat, 50 mg chol, 740 mg sod.
MAIN DISHES