YIELD Makes 4 servings
|1||pound lean boneless pork loin, cut into 1-1/2-inch pieces|
|1||large red bell pepper, cut into 1-inch pieces|
|1||large yellow bell pepper, cut into 1-inch pieces|
|1||large green bell pepper, cut into 1-inch pieces|
|1/4||cup reduced-sodium soy sauce|
|3||cloves garlic, minced|
|1/4||cup sweet and sour sauce|
|1||tablespoon Chinese hot mustard|
- Place pork and peppers in large resealable food storage bag. Combine soy sauce and garlic in cup; pour over meat and peppers. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours, turning once.
- Drain meat and peppers; discard marinade. Alternately thread meat and peppers onto 4 metal skewers.
- Combine sweet and sour sauce and hot mustard in small bowl; reserve half of sauce for dipping. Grill or broil kabobs 5 to 6 inches from heat 14 to 16 minutes or until pork is no longer pink, turning occasionally and brushing with remaining sauce mixture during last 5 minutes of cooking. Serve with reserved dipping sauce.
|Serving Size:||1 kabob with 1-1/2 teaspoons dipping sauce|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||26 %|
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.