KitchenAid KFPW760, KFPM770 manual Szechwan Pork, Tablespoons soy sauce Tablespoon sherry

Szechwan Pork

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2 large cloves garlic

1piece (2-in. long) peeled gingerroot, cut into quarters

2tablespoons soy sauce

1 tablespoon sherry

1teaspoon dark sesame oil

11⁄2 teaspoons crushed red pepper flakes

3⁄4 pound pork tenderloin, cut into 3-inch pieces and frozen for 40 to 55 minutes

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

1large rib celery, cut into 21⁄2-inch pieces

1tablespoon vegetable oil, divided

4green onions, cut diagonally into

1⁄2-inch slices

1 cup chicken broth

1tablespoon cornstarch

Hot cooked rice or Chinese noodles, if desired

Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot through the small 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.

DISHES

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