Szechuan Pork & Vegetables
Prep and Cook Time 12 minutes
Makes 4 servings
|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|
- 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.
|Total Fat||21 g|
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