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Garlic pork with szechuan pepper
Servings
4
Ingredients
2 whole duBreton pork tenderloins, cut into 0,5 cm x 2,5 cm (1/4 x 2-inch) strips
2 garlic cloves, crushed
30 ml (2 tbsp.) grated fresh gingerroot
30 ml (2 tbsp.) soy sauce
10 ml (1 tsp.) crushed red pepper
65 ml (1/4 cup) vegetable oil
10 ml (1 tsp.) salt
5 ml (1/2 tsp.) freshly ground black pepper
65 ml (1/4 cup) dry sherry
1 package 225 g (7-8 ounces) rice noodles, prepared according to package directions
2 garlic cloves, crushed
30 ml (2 tbsp.) grated fresh gingerroot
30 ml (2 tbsp.) soy sauce
10 ml (1 tsp.) crushed red pepper
65 ml (1/4 cup) vegetable oil
10 ml (1 tsp.) salt
5 ml (1/2 tsp.) freshly ground black pepper
65 ml (1/4 cup) dry sherry
1 package 225 g (7-8 ounces) rice noodles, prepared according to package directions
- In large bowl toss together pork, garlic, ginger, soy sauce, red pepper, oil, salt and pepper.
- Cover and refrigerate 1 hour.
- Heat heavy skillet over high heat; add pork mixture.
- Stir well and sauté until pork is firm and cooked, about 3 minutes.
- Stir in sherry; simmer for 1 minute.
- Serve with rice noodles.
Nutrient analysis per serving: 530 calories, 33 g protein, 49 g carbohydrates, 21 g total fat, 4 g saturated fat, 94 mg cholesterol, 1,008 mg sodium, 36% calories from fat, 37% calories from carbohydrates
