 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This spicy dish will convince even the biggest skeptic that Heart Smart® eating does not mean sacrificing taste. I doubt the nutritional data shown here; info as per the cookbook, Heart Smart published by the Henry Ford Health System, the fat content = 11g/serving & calories at 450/serving, both of which sound truer to me. I also doubt the fiber - I tested this by editing to remove the bamboo shoots from the ingredients- the fiber grams DID NOT change at all. That said, the recipe tastes great but if exact nutritional facts are needed, don't count on these for your diet! Ingredients:
1 tablespoon sugar |
1 tablespoon vinegar |
1 tablespoon dry sherry |
2 tablespoons low sodium soy sauce |
3 tablespoons chicken stock (or water) |
2 teaspoons cornstarch |
1 teaspoon cornstarch |
1 dash pepper |
1 tablespoon dry sherry |
3/4 lb boneless pork loin, cut into matchstick pieces |
2 tablespoons vegetable oil, divided |
2 garlic cloves, minced |
1 teaspoon fresh ginger, minced |
3 -4 dried hot chili peppers |
2/3 cup bamboo shoot, sliced into matchstick pieces |
10 green onions, cut in 2-inch lengths |
4 cups cooked rice |
Directions:
1. FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
2. FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
3. Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
4. When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
5. Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
6. Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
7. Serve over your rice of choice.
|
|