*  Exported from  MasterCook  *

             Szechuan Pork And Broccoli With Adaptable Sauce

Recipe By     : The Best of Country Cooking
Serving Size  : 8    Preparation Time :0:00
Categories    : Chinese                      Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Pork tenderloin or roast
   8                    Green onions
   1                    Red or green bell pepper
   1 1/2  c             Fresh broccoli
   1      lg            Onion
  12                    Pea pods
   3      tb            Peanut oil
                        Sauce:
   2      cl            Garlic -- sliced
   2      sl            Fresh ginger root -- chopped
     1/4  ts            Crushed red pepper flakes
   2      tb            Water -- hot
   2      ts            Sugar
   4      tb            Soy sauce -- low sodium
   6      tb            Catsup -- * see note

* substitute 8 tb hoisin sauce in place of the catsup and soy sauce
  if you prefer, or make a mixture of all three ingredients to equal
  about 9 tb.

Cut pork into narrow 1" strips, 1/4" thick; set aside. Partially
freeze pork first for easier cutting.

Cut green onions, bell pepper, broccoli, and onion into 1" pieces;
set aside.

Combine garlic, ginger, pepper flakes, hot water, sugar, catsup, and
soy sauce; set aside.

In wok or large skillet, heat peanut or vegetable oil over high heat.
Stir-fry the pork in oil until browned; remove from skillet and keep
warm.

Add more oil if needed and stir-fry all vegetables tender crisp. Add
pork and sauce to mixture; cook until thickened. Serve with hot
boiled rice.

Yield: 8 Servings

Note:

I also have used this recipe and substituted lean beef for the pork.

Posted by: Jo Merrill

Exchanges: 1 Meat, 2 Vegetables, 2 Fats

Per serving: 228 cal, 666 mg sodium, 50 mg cholesterol, 11 g carbs,
10 g protein, 17 g fat.


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