Szechuan Pork
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This was a pretty easy meal to make. I didn’t have any soba noodles, so I used whole wheat spaghetti instead. This was nice and spicy and we really enjoyed it.
Szechuan Pork
Cooking Light June 2008
Fresh sliced pineapple makes a nice companion for this one-dish meal.
Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup noodles)
6 ounces soba (buckwheat) noodles, uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger (such as Spice World)
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)
1. Cook noodles according to package directions. Drain and rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
Amount per serving:
Calories: 338
Calories from fat: 23%
Fat: 8.6g
Saturated fat: 2.2g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 1.9g
Protein: 30.4g
Carbohydrate: 36.8g
Fiber: 1.7g
Cholesterol: 63mg
Iron: 2.9mg
Sodium: 693mg
Calcium: 40mg
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
