Title: Szechuan Pork And Broccoli W/Adaptable Sauce
Categories: Chinese Sauce Diabetic
Yield: 8 Servings
| 1 | lb | Pork tenderloin -- or roast |
| 8 | | Green onions |
| 1 | | Bell pepper -- red or green |
| 1 1/2 | c | Broccoli -- fresh |
| 1 | lg | Onion |
| 12 | | Pea pods |
| 3 | tb | Peanut oil -- --sauce--- |
| 2 | | Garlic cloves -- sliced |
| 2 | sl | Fresh ginger root -- |
| | | Chopped |
| 1/4 | ts | Red pepper flakes -- |
| | | Crushed |
| 2 | tb | Hot water |
| 2 | ts | Sugar |
| 4 | tb | Soy sauce -- low sodium |
| 6 | tb | Catsup -- * see note |
Recipe by: Jo Merrill * substitute 8 tablespoons 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 tablespoons. Cut pork into narrow 1-inch
strips, 1/4th inch thick; set aside. (partially freeze pork first for
easier cutting). Cut green onions, bell pepper, broccoli and onion into 1
inch pieces; set aside. Combine garlic, ginger, pepper flakes, hot water,
sugar, catchup 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 is 8 servings. Diabetic
exchange: One serving equals 1 meat, 2 vegetables, 2 fats; also 228
calories, 666 mg sodium, 50 mgcholesterol, 11 gm carbohydrate, 10 gm
protein, 17 gm fat. NOTE: I also have used this recipe and substituted lean
beef for the pork. Jo Merrill--From The Best of Country Cooking