Pork-and-sugar snap pea stir-fry in pitas

4 Servings

Ingredients

Quantity Ingredient
½ pounds Pork tenderloin
1 teaspoon Cornstarch
2 teaspoons Sherry
½ teaspoon Low-sodium soy sauce
¼ teaspoon Crushed red pepper
2 teaspoons Vegetable oil, divided
3 cups Sugar snap peas
2 teaspoons Minced peeled gingerroot
2 Garlic cloves, minced
2 cups Vertically sliced onion
½ cup Chopped pear
4 teaspoons Rice vinegar
1 tablespoon Oyster sauce
1 teaspoon Sherry
¼ teaspoon Sugar
⅓ cup Chopped fresh cilantro
¼ teaspoon 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 ¼-inch strips.

Combine pork, cornstarch, 2 teaspoons sherry, ½ 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.

Recipe by: Cooking Light, June 1995, page 79 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.

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