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Asian Pork 'n' Peppers

 Asian Pork 'n' Peppers
Curry and oyster sauce flavor the medley of pork, leeks and sweet peppers in this calorie-friendly recipe submitted by Dawne Paterson of Kanata, Ontario. “It works well with chicken, too,“ she notes.
2 ServingsPrep: 20 min. Cook: 15 min.


  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons oyster sauce
  • 1/4 teaspoon curry powder
  • Dash hot pepper sauce
  • 2 ounces uncooked multigrain or whole wheat spaghetti
  • 1/3 pound pork tenderloin, cut into thin strips
  • 1-1/2 teaspoons canola oil, divided
  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 small sweet yellow pepper, julienned
  • 2 tablespoons chopped leek (white portion only)
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh cilantro, divided


  • In a small bowl, combine cornstarch and broth until smooth. Stir in
  • the oyster sauce, curry powder and hot pepper sauce; set aside. Cook
  • spaghetti according to package directions.
  • Meanwhile, in a large nonstick skillet or wok coated with cooking
  • spray, stir-fry pork in 1 teaspoon oil until no longer pink; remove
  • and keep warm. Stir-fry the peppers, leek and garlic in remaining
  • oil for 3-4 minutes or just until crisp-tender.
  • Stir reserved broth mixture and stir into vegetable mixture. Bring to

2 of 2

Asian Pork 'n' Peppers (continued)

Directions (continued)

  • a boil; cook and stir for 1-2 minutes or until thickened. Drain
  • spaghetti; add to the pan. Add pork and 1 tablespoon cilantro; toss
  • to combine and heat through. Sprinkle with remaining cilantro.
  • Yield: 2 servings.
Nutritional Facts: 1-1/3 cups equals 272 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 371 mg sodium, 31 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer