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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is from the Town and Country Cooking put out by WALB-TV in 1996. I have tried it once and wrote in the book that it was good. The first 8 ingredients are for the marinade for the pork. When I make this again, instead of using Tabasco I plan to use chili sauce. I think it was submitted by the Department of Agriculture in Atlanta. I did not time this recipe. Ingredients:
2 teaspoons sugar |
1 1/2 teaspoons cornstarch |
1 1/2 teaspoons white vinegar |
2 teaspoons gingerroot, peeled and minced (i used powder.) |
3 tablespoons soy sauce (low sodium, i used regular.) |
1/4 teaspoon hot sauce (i used tabasco.) |
4 garlic cloves, minced |
1/2 cup water |
1 lb pork loin, lean, boneless cut into thin strips (i only used 1/2 lb.) |
1 teaspoon vegetable oil |
1/2 cup green onion, minced |
1 cup red bell pepper, thinly sliced |
1 cup broccoli floret, fresh |
4 cups tri-color spiral pasta, hot, cooked (recipe wrote corkscrew pasta.) |
1 teaspoon sesame oil, dark sesame oil |
1 teaspoon soy sauce, low sodium |
1/3 cup pecan halves, georgia, slivered and toasted |
Directions:
1. Add pork to marinade and toss gently to coat. Cover and chill 1 hour. Remove pork from marinade, reserving marinade. Heat vegetable oil in a large skillet or wok over medium high heat. Add pork. Stir fry for 5 minutes or until pork is no longer pink. Add reserved marinade, green onions and peppers; stir fry 2 minutes or until slightly thickened. Add broccoli, cook for 1-2 minutes more with lid on. Remove from heat.
2. In a large bowl, combine pasta, sesame oil and 1 teaspoon soy sauce; toss gently to coat. Add pork mixture and pecans, tossing gently.
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