Szechuan Pork And Broccoli W/Adaptable Sauce
chinese, diabetic, sauces
1 lb pork tenderloin -- or roast
8 green onions
1 bell pepper -- red or green
1 1/2 cup broccoli -- fresh
1 large onion
12 pea pods
3 tablespoon peanut oil -- --sauce---
2 garlic cloves -- sliced
2 slice fresh ginger root --
1 chopped
1/4 teaspoon red pepper flakes --
1 crushed
2 tablespoon hot water
2 teaspoon sugar
4 tablespoon soy sauce -- low sodium
6 tablespoon 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
Yield: 8 servings