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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 _ab/espoon 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 lengtbwise
and seeded
1 large rib celer_ cut
into 2V_-inchpieces
1 tablespoon
vegetable oil, divided
4 green onions, cut
diagonally into
V_-inchsl£'es
7 cup chicken broth
7 tablespoon
cornstaf_2h
Hot cooked n'ceor
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
unql 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. Conqnue to cook and stir unql
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 unql 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.
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,-p
29
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