 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Curry and oyster sauce flavor the medley of pork, leeks and sweet peppers in this calorie-friendly recipe submitted by Dawne Paterson of Kanata, Ontario. âIt works well with chicken, too,â she notes. Ingredients:
2 teaspoons cornstarch |
1/2 cup reduced-sodium chicken broth |
2 teaspoons oyster sauce |
1/4 teaspoon curry powder |
dash hot pepper sauce |
2 ounces uncooked multigrain or whole wheat spaghetti |
1/3 pound pork tenderloin, cut into thin strips |
1-1/2 teaspoons canola oil, divided |
1 small green pepper, julienned |
1 small sweet red pepper, julienned |
1 small sweet yellow pepper, julienned |
2 tablespoons chopped leek (white portion only) |
1 garlic clove, minced |
2 tablespoons minced fresh cilantro, divided |
Directions:
1. In a small bowl, combine cornstarch and broth until smooth. Stir in the oyster sauce, curry powder and hot pepper sauce; set aside. Cook spaghetti according to package directions.
2. Meanwhile, in a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1 teaspoon oil until no longer pink; remove and keep warm. Stir-fry the peppers, leek and garlic in remaining oil for 3-4 minutes or just until crisp-tender.
3. Stir reserved broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain spaghetti; add to the pan. Add pork and 1 tablespoon cilantro; toss to combine and heat through. Sprinkle with remaining cilantro. Yield: 2 servings.
|
|