Stir Fried Pork Szechuan
Serve over Rice if desired.

Serves 4

2 teaspoons dark sesame oil
1 pound pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (We used Lee Kum Kee)
1 teaspoon grated fresh ginger
1 small red bell pepper, cut in strips
1/4 cup low sodium chicken broth
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon peanut butter
4 scallions sliced diagonally in one inch pieces

Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for about 2 minutes. Add bell pepper to skillet and stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low and cook for 1 minute or until sauce is slightly thick. Stir in scallions. Serve over brown or white rice.

Per Serving: 201 Calories; 8g Fat (37.5% calories from fat); 2g Saturated Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 339mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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