Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Szechwan Pork with Peppers

    Source of Recipe

    12-ounces lean boneless pork
    3 tablespoons hoisin sauce
    1 tablespoon hot bean sauce or hot bean paste
    1 tablespoon soy sauce
    1 teaspoon sugar
    1 tablespoon cooking oil
    1 teaspoon grated fresh ginger
    4 cloves garlic, thinly sliced
    2 medium red sweet peppers, cut into 1-inch squares (2 cups)
    2 medium green sweet peppers, cut into 1-inch squares (2 cups)
    2 cups hot cooked noodles or rice

    1. Trim fat from pork. Partially freeze pork. Thinly slice across grain into bite-size strips. Set aside.
    2. For sauce, in a small bowl stir together hoisin sauce, bean sauce or paste, soy sauce, and sugar. Set aside.
    3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add red and green peppers; stir-fry for 3 to 4 minutes or until crisp-tender. Remove pepper mixture from the wok.
    4. Add pork to the hot wok. Stir-fry for 2 to 3 minutes or until thoroughly cooked. Push pork from the center of the wok.
    5. Stir sauce. Add sauce to center of wok. Cook and stir until bubbly. Return pepper mixture to wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 minute more or until heated through. Serve immediately over hot cooked noodles or rice. Makes 4 servings.

    Nutritional Information
    Nutritional facts per serving
    calories: 292, total fat: 10g, saturated fat: 3g, cholesterol: 63mg, sodium: 1324mg, carbohydrate: 32g, protein: 18g




previous page | recipe circus home page | member pages
mimi's cyber kitchen |