Side Pannel
Pork-And-Sugar Snap Pea Stir-Fry in Pitas
Pork-And-Sugar Snap Pea Stir-Fry in Pitas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 1/2 lb Pork tenderloin
- 1 ts Cornstarch
- 2 ts Sherry
- 1/2 ts Low-sodium soy sauce
- 1/4 ts Crushed red pepper
- 2 ts Vegetable oil, divided
- 3 c Sugar snap peas
- 2 ts Minced peeled gingerroot
- 2 Garlic cloves, minced
- 2 c Vertically sliced onion
- 1/2 c Chopped pear
- 4 ts Rice vinegar
- 1 tb Oyster sauce
- 1 ts Sherry
- 1/4 ts Sugar
- 1/3 c Chopped fresh cilantro
- 1/4 ts Salt
- 2 Pita bread rounds, (6-inch)
- -cut in half
- 4 Curly leaf lettuce leaves
Directions
Trim fat from pork, and cut pork into 2 x 1/4-inch strips.
Combine pork, cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce, and
red pepper in a bowl, and stir well; cover and chill 10 minutes.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add
peas, gingerroot, and garlic; stir-fry 2 minutes. Remove from skillet, and
set aside.
Heat remaining oil in skillet over medium-high heat. Add pork mixture,
onion, and pear; stir-fry 3 minutes or until pork is brown. Add vinegar,
oyster sauce, 1 teaspoon sherry, and sugar; cook 30 seconds. Return pea
mixture to skillet, and stir in cilantro and salt. Yield: 4 servings.
Per serving: 366 Calories; 6g Fat (15% calories from fat); 27g Protein; 52g
Carbohydrate; 37mg Cholesterol; 846mg Sodium
NOTES : Line each pita half with a lettuce leaf, and fill with 1 cup pork
mixture.
Combine pork, cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce, and
red pepper in a bowl, and stir well; cover and chill 10 minutes.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add
peas, gingerroot, and garlic; stir-fry 2 minutes. Remove from skillet, and
set aside.
Heat remaining oil in skillet over medium-high heat. Add pork mixture,
onion, and pear; stir-fry 3 minutes or until pork is brown. Add vinegar,
oyster sauce, 1 teaspoon sherry, and sugar; cook 30 seconds. Return pea
mixture to skillet, and stir in cilantro and salt. Yield: 4 servings.
Per serving: 366 Calories; 6g Fat (15% calories from fat); 27g Protein; 52g
Carbohydrate; 37mg Cholesterol; 846mg Sodium
NOTES : Line each pita half with a lettuce leaf, and fill with 1 cup pork
mixture.
Tweet