Spicy Pork with Peas
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
peppercorns
ground, optional, szechuan |
|
| 1 | tablespoon |
cornstarch
|
|
| 3 | cups |
chicken broth
or broth |
|
| 2 | teaspoons |
sesame oil
|
|
| 3 | cups |
soy sauce, tamari
|
|
| 2 | tablespoons |
oyster sauce
|
|
| 2 | teaspoons |
sugar
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | pounds |
pork
cut and sliced into thin strips |
|
| 1 | each |
onions
halved and sliced |
|
| 4 | each |
garlic cloves
peeled, chopped |
|
| 4 | slices |
ginger
quarter-sized, julienned |
|
| 2 | each |
carrots
julienned |
|
| 5 | each |
scallions, spring or green onions
on the diagonal |
|
| 2 | cups |
green peas
thawed, or fresh uncooked |
|
| 2 | cups |
rice
cooked |
|
| 2 | tablespoons |
parsley leaves
fresh, optional |
|
| 2 | each |
italian plum (roma) tomatoes
canned, or 1 medium fresh tomato, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
red pepper flakes
|
|
| 5 | ml |
peppercorns
ground, optional, szechuan |
|
| 15 | ml |
cornstarch
|
|
| 7.1E+2 | ml |
chicken broth
or broth |
|
| 1E+1 | ml |
sesame oil
|
|
| 7.1E+2 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
oyster sauce
|
|
| 1E+1 | ml |
sugar
|
|
| 45 | ml |
vegetable oil
|
|
| 907.2 | g |
pork
cut and sliced into thin strips |
|
| 1 | each |
onions
halved and sliced |
|
| 4 | each |
garlic cloves
peeled, chopped |
|
| 4 | slices |
ginger
quarter-sized, julienned |
|
| 2 | each |
carrots
julienned |
|
| 5 | each |
scallions, spring or green onions
on the diagonal |
|
| 473 | ml |
green peas
thawed, or fresh uncooked |
|
| 473 | ml |
rice
cooked |
|
| 3E+1 | ml |
parsley leaves
fresh, optional |
|
| 2 | each |
italian plum (roma) tomatoes
canned, or 1 medium fresh tomato, chopped |
|
Directions
In a small bowl, mix together the red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar.
Set aside. In a large skillet or wok heat 2 tablespoons of the oil over high heat until quite hot.
Add the pork and cook quickly, tossing until brown all over, about 3 to 4 minutes.
Remove to a platter. Add the remaining 1 tablespoon of oil, then the onion, garlic, ginger, and carrots and quickly sauté until crisp tender, another 2 to 3 minutes.
Add the seasoning mixture to the vegetables and stir until the sauce begins to boil and thicken.
Add the pork and peas to the pan and heat thoroughly, about 1 minute.
Serve over steaming rice.
Sprinkle with the parsley and chopped tomato, if desired.
Serves 4
