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Szechwan Pork
2 large cloves garl£"
1 piece (2-in. long)
peeled gingerToot,
cut into quarters
2 tablespoons soy
Sauce
7 tablespoon sherTy
1 teaspoon dark
sesame oil
1_ teaspoons crushed
red pepper flakes
pound 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 celer_ cut
into 2V_-inchpieces
1 tablespoon
vegetable oil, divided
4 green onions, cut
diagonally into
V_-inchsl£'es
1 cup chicken broth
7 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 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.
z
u
41
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