Chinese Shredded Pork with Crispy Vegetables
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INGREDIENTS 10-ounces boneless pork cutlets, from leg, loin, or tenderloin
3 teaspoons grated, peeled fresh ginger root
3 cloves garlic, very finely chopped
1 dried hot red chili pepper
1 medium-size yellow squash, halved lengthwise, cut crosswise into 1/4-inch thick slices
2 medium-size sweet red peppers, cut into 1-inch squares
3 teaspoons vegetable oil
2 tablespoons reduced-sodium soy sauce
2 cups 1/2-inch-thick slices bok choy (Chinese cabbage)
2 teaspoons cornstarch
1 to 2 tablespoons balsamic vinegar
1/3 cup canned whole water chestnuts, drained, rinsed and halved
Cooked rice, optionalSlice the pork cutlets across the grain into 1/4-inch-thick slices. Cut each slice into 3-inch-long strips. Combine the pork, 1 teaspoon of the ginger and 1/3 of the garlic in a small bowl.
Sauté the remaining ginger and garlic with the chili pepper, squash, and red peppers in 2 teaspoons of the oil in a large, nonstick skillet over medium heat, stirring constantly, for 5 minutes. Add water, if necessary, to prevent sticking. Add the soy sauce and cook for 1 to 2 minutes, or until the vegetables are crisp-tender. Transfer the mixture to a bowl and dicard the chili pepper.
Sauté the pork in the remaining 1 teaspoon of oil in the skillet over high heat for 3 to 4 minutes, or until the pork is no longer pink. Lower the heat and return the vegetables, along with the bok choy, to the skillet.
Dissolve the cornstarch in the vinegar in a cup. Stir the cornstarch mixture into the skillet. Bring the cornstarch mixture to boiling and cook, stirring, for 1 minute, or until the sauce thickens slightly. Sprinkle with the water chestnuts. Serve with hot cooked rice, if you wish.
Makes 4 servings
NUTRIENT VALUE PER SERVING - 193 calories, 18 g protein, 9 g fat, 45 g carbohydrate, 377 mg sodium, 45 mg cholesterol