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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pork and bananas are a traditional Szechuan combination. Chinese bananas, much starchier than their Western counterparts, are rarely available, so we substituted plantains. Look for plantains with brown splotches and firm yellow skins. Ingredients:
1 1/2 pounds pork tenderloin, trimmed |
2 tablespoons peanut oil |
3/4 cup sliced green onions |
2 tablespoons minced peeled fresh ginger |
1 teaspoon szechuan or pink peppercorns, crushed |
1 serrano chile, thinly sliced |
3 plantains, quartered lengthwise and sliced into 1-inch-thick pieces (about 3 cups) |
1 cup fat-free, less-sodium chicken broth |
1/2 cup low-sodium soy sauce |
1/4 cup white rum |
1 tablespoon dark brown sugar |
2 tablespoons water |
1 tablespoon cornstarch |
Directions:
1. Cut pork into 2 x 1/4-inch-wide strips. Heat oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, peppercorns, and chile; stir-fry 30 seconds. Add pork; stir-fry 1 minute. Add plantains; stir-fry 30 seconds. Stir in broth, soy sauce, rum, and sugar; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until plantains soften.
2. Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork mixture, stirring well; bring to a boil. Cook 1 minute or until thick, stirring constantly.
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