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Szechwan
Pork
2 large doves garlic
1 piece (2-in. [5 cm]
long) peeled ginger
root, cut into
quarters
2 tablespoons (30 mL)
soy sauce
1 tablespoon (15 mL)
sherry
1 teaspoon (5 mL) dark
sesame oil
1_ teaspoons (7 mL)
crushed red pepper
flakes
3/_pound (340 g) pork
tenderloin, cut into
3-inch (7.6 cm)
pieces and frozen for
40 to 55 minutes
1 red oryellow
bell
pepper, cut into
halves lengthwise
and seeded
1 large rib celery, cut
into Z/2-inch
(6.25 cm) pieces
1 tablespoon (15 mL)
vegetable oil, divided
4 green onions, cut
diagonally into
_-inch (1.25 cm)
slices
1 cup (235 mL)
chicken broth
1 tablespoon (15 mL)
cornstarch
Hot cooked rice or
Chinese noodles,
if desired
Position multipurpose blade in work bowl. With processor
running, add garlic and ginger root through the feed
tube. Process until chopped, 8 to 10 seconds. Scrape
sides of bowl. Add soy sauce, sherry, sesame oil, and
red pepper flakes. Process until mixed, about 5 seconds.
Scrape sides of bowl.
Exchange multipurpose blade for 2 mm slicing disc in
work bowl. Add pork. Processto slice. Remove to shallow
pan or large resealable food storage plastic bag; coat
pork with marinade. Refrigerate for 1 to 2 hours.
Meanwhile, wash processor. Position 2 mm slicing disc in
work bowl. Add bell pepper and celery. Processto slice.
Set aside.
In large skillet over medium-high heat, heat 2 teaspoons
(10 mL) vegetable oil. Add 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.
Add remaining 1 teaspoon (5 mL) vegetable 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: 4 servings.
Per Serving: About 180 cal, 19 g pro, 6 g carb,
9 g total fat, 2 g sat fat, 50 mg chol, 740 mg sod.
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