68
4 large cloves garlic
1
⁄
4
cup peeled ginger
root chunks
1
⁄
4
cup soy sauce
2 tablespoons
sherry
2 teaspoons dark sesame oil,
divided
1
1
⁄
2
pounds pork tenderloin, cut
into 3-inch pieces and frozen
for 1 to 1
1
⁄
2
hours
teaspoons crushed red
pepper flakes
1 red or yellow bell pepper, cut
into halves lengthwise, and
seeded
3 ribs celery, cut into
2
1
⁄
2
-inch pieces
6 green onions, cut diagonally
into
1
⁄
2
-inch slices
1 cup chicken broth
1 tablespoon
cornstarch
Hot cooked rice or Chinese
noodles, if desired
Position multipurpose blade in work bowl. With processor running, add garlic and ginger
root through small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl.
Add soy sauce, sherry, 1 teaspoon sesame oil, and red pepper flakes. Process until mixed,
about 5 seconds. Scrape sides of bowl, if necessary.
Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add pork. Process to
slice. Remove to shallow dish or large resealable food storage plastic bag; coat pork with
marinade. Refrigerate for 1 hour.
Meanwhile, wash processor. Position 4 mm slicing disc in work bowl. Add bell peppers and
celery. Process to slice.
In large skillet over medium-high heat, add half of 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. Repeat with remaining pork.
Add remaining 1 teaspoon sesame 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:
8 servings.
Per Serving:
About 140 cal, 19 g pro, 5 g carb, 4.5 g total fat, 1 g sat fat, 45 mg chol,
650 mg sod.
SZECHWAN PORK
2
1
⁄
2
–3
