Szechuan Pork Vegetables
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Szechuan Pork & Vegetables
Prep and Cook Time 12 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 4 | butterflied pork loin chops, 1/2 inch thick (1 to 1-1/4 pounds) |
| 1/4 | cup plus 1 tablespoon stir-fry sauce, divided |
| 3/4 | teaspoon bottled minced ginger or 1/2 teaspoon ground ginger |
| 1 | package (16 ounces) frozen Asian-style vegetables, thawed |
| 1 | can (5 ounces) crisp chow mein noodles |
| 2 | tablespoons chopped green onion |
PREPARATION:
- Heat large, deep nonstick skillet over medium heat until hot. Add pork. Spoon 1 tablespoon stir-fry sauce over pork; sprinkle with ginger. Cook 3 minutes. Turn pork; cook 3 minutes. Transfer to plate; set aside.
- Add vegetables and remaining 1/4 cup stir-fry sauce to skillet. Cook over medium-low heat 3 minutes; add pork. Cook 3 minutes or until pork is barely pink in center, stirring vegetables and turning chops once.
- While pork is cooking, arrange chow mein noodles on 4 serving plates. Top with vegetable mixture and pork; sprinkle with green onion.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Protein | 30 g |
| Fiber | 1 g |
| Carbohydrate | 31 g |
| Cholesterol | 54 mg |
| Total Fat | 21 g |
| Calories | 447 |
| Sodium | 813 mg |
DIETARY EXCHANGE:
| Fat | 3 |
| Meat | 3 |
| Starch | 2 |
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