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Serve along side of Chinese noodles and fresh fruit salad.

Szechuan Pork

1 1/2 pounds boneless pork loin, cut in thin strips
5 tablespoons soy sauce, divided use
2 tablespoons cornstarch, divided use
1 tablespoon oil, divided use
1/2 cup roasted peanuts
1 teaspoon crushed red pepper
1/2 teaspoon minced fresh ginger
1/2 cup chicken broth
2 tablespoons rice wine vinegar
2 tablespoons dry white wine
1 teaspoon sugar
1 red bell pepper, cut in 1 1/2-inch strips
1/2 pound fresh pea pods
2 tablespoons water

1. Marinate pork strips in combined 3 tablespoons soy sauce and 1 tablespoon cornstarch for 30 minutes.
2. Heat 1 teaspoon oil in wok. Stir-fry peanuts and crushed red pepper over medium-high heat for 2 minutes; remove.
3. In remaining oil, stir-fry pork and ginger until lightly browned. Add broth, vinegar, 2 tablespoons soy sauce, wine and sugar. Cover; simmer 3 minutes.
4. Add red pepper and pea pods; cook 2 minutes.
5. Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened. Stir in peanut mixture. Serve immediately.

Serves 6.

Nutrition Facts
Calories 294 calories
Protein 31 grams
Fat 14 grams
Sodium 1036 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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